spaghetti and meatballs

The meatballs from the recipe below make for great spaghetti and meatballs. They are really flavorful.

Meatballs with Parsley and Parmesan
From Bon Appetit, June 1996

4 eggs
1/2 c. breadcrumbs
6 tbs. grated Parmesan cheese
3 tbs. olive oil
1/4 c. chopped fresh parsley
3 garlic cloves, minced
2 tsp. salt
1 tsp. ground black pepper
2 lbs. lean ground beef
Additional olive oil, for frying

Stir eggs, breadcrumbs, Parmesan cheese, 3 tbs. olive oil, parsley, garlic, 2 tsp. salt, and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2 inch diameter meatballs.

Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.