After the success of the Buffalo Wings and Ranch Dressing and the Lemon Orzo Salad, I expected this recipe for Pork Meatballs with Parsley and Red Onion to knock me out of the park. Alas, it did not. Olive Magazine recipes are interesting in that “seasoning” is often referred to but never explained or included in the ingredients list. So its easy to miss. And ground pork is not commonly available at our local store, so I had to make due with ground turkey. Next time I’ll reduce the parsley (maybe even used dried) and include a few other spices. Maybe garlic paste, ginger and coriander, to make it more Indian in nature. Or with oregano and parmesan if I want to make them a little more Italian. What do you think?