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  • Lenten Meatballs
    Recipe contributed by Roseanne Borromei
    • 3 large eggs
    • Black pepper to taste
    • 1/2 cup grated Romano cheese
    • Generous handful of chopped Italian parsley
    • 3 cloves minced garlic
    • 1/2 cup dry bread crumbs
    • 1/2 cup olive oil for frying
    • 1/2 pound cooked angel hair
    • 4 cups of tomato sauce
    In bowl beat eggs with fork. Add cheese, parsley, garlic, pepper and mix well. Add bread crumbs and mix until egg mixture is absorbed. Consistency should be soft but not runny. Add a little more bread crumbs if necessary. Heat oil in small skillet and drop a tablespoon at a time of the mixture in the oil. Fry on each side until firm enough to handle (don't overcook). Place on paper towel to drain. Add to cooked tomato sauce and simmer for 10 minutes. Pour over cooked pasta and top with grated cheese. Serves 2.

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