Ingredients:
2 slices white sandwich bread (crusts discarded) torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4 pound ground chuck mixed with 1/4 pound ground pork or 1 pound ground chuck
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small garlic clove, minced (1 teaspoon)
3/4 teaspoon salt
Freshly ground black pepper
Vegetable oil for pan frying (about 1 1/4 cups)

Simple Tomato Sauce
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
1 tablespoon fresh basil leaves
Salt and ground pepper

1 pound spaghetti
Freshly grated Parmesan cheese

Method – The Procedure
Directions:
1. For the meatballs: combine bread and buttermilk in small bowl, mashing occasionally with a fork, until smooth paste forms, about 10 minutes.

2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of the mixture into 1 1/2-inch round meatballs, repeat with remaining mixture to form about 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on a large plate, loosely covered with plastic wrap and refrigerated for several hours.)

3. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

4. Meanwhile, heat 1/4-inch vegetable oil over medium-high heat in a 10- or 11-inch saute pan. When edge of meatball dipped in oil sizzles, add meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling, but not smoking. Transfer browned meatballs to a paper towel lined plate; set aside. Repeat, if necessary, with remaining meatballs.

5. For the sauce: discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over a low flame.

6.Meanwhiile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain and return to pot. Ladle several spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.
Serves 4 to 6.

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Ingredients
3/4 pound ground lamb
3/4 pound ground beef or veal
1 small yellow onion, minced
1 handful flat leaf parsley, chopped
salt and pepper
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup dry white wine
1/2 lemon

Method – The Procedure
Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them.

Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs. Serve in a bowl.

Yield: 4 servings

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Ingredients
1 pound ground chicken
4 1/2 teaspoons cornstarch
1 egg
2 1/4 cups chicken broth
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
1 1/2 teaspoons dillweed
1/4 pound Monterey Jack cheese
Hot rice or noodles

Method – The Procedure
In a large bowl, combine chicken, 1-1/2 teaspoons cornstarch, egg, 1/4 cup broth, salt, lemon rind, and 1 teaspoon dillweed.

In a large skillet, bring remaining broth to a boil; drop level tablespoons of the chicken mixture into the broth. Cover and simmer for 4 minutes. With a slotted spoon, remove chicken to a bowl.

In a cup combine remaining cornstarch with 2 tablespoons water; mix until smooth. Stir into the broth. Turn heat to high; add cheese and cook, stirring constantly, until cheese melts.

Return chicken to broth, mix gently; heat for 1 minute. Divide rice or noodles into 4 serving bowls. Divide chicken and sauce over the top; sprinkle with remaining dillweed.

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Ingredients
Sauce:

1/4 cup olive oil
1/2 cup finely chopped onion
1 thinly sliced carrot
2 teaspoons flour
3 cups beef broth
2 tablespoons tomato sauce
1/2 cup dry white wine
salt

Meatballs:

3.5 oz bread, crusts removed (i used 1/3 of a 10oz canister of bread crumbs)
1/3 cup milk
1lb ground beef (or 1/2 ground pork, 1/2 ground beef)
1 tablespoon finely chopped parsley
2 cloves garlic, finely chopped
salt
2 eggs
flour for coating
olive oil for frying

Method – The Procedure
Make the sauce first by heating the oil and frying the onion and carrot for about 10 minutes over low heat. Add the flour. When it browns, add the broth, tomato sauce and wine. Season with salt and cook over low heat for 20 minutes.

To make the meatballs, soak the bread in the milk, then press out the excess and mix with the meat, parsley and garlic. Season with salt, add the eggs and mix well to form a paste. Shape the meatballs with your hands, dip in flour, then transfer to a floured plate until they’re all made.

Heat the oil in a deep skillet. Fry the meatballs a few at a time and transfer to a casserole as they finish. Put the sauce in a blender and puree. Pour over the meatballs and cook for 30 minutes over low heat.

While the meatballs simmer in the sauce cook some white rice. serve with lots of sauce over rice with a salad.

Sort of a pain to make them with kids running around, but if you make a ton of them they freeze really well.

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Ingredients:
1 1/4 # ground round
1/4 C finely chopped onion
1 tsp. garlic powder
2 Tbl. Parmesan cheese
2 tsp. parsley flakes (fresh is best)
1 finely beaten egg
2 Tbl. milk (low fat)
1 C fine cracker crumbs (May need a little more)
Pepper to taste

Method – The Procedure
Directions:
Combine all ingredients and mix together well (hands work best), adding more cracker crumbs as needed.

Form small balls, about 1 1/2″ in diameter. Place in oven-proof baking dish, sides touching, and bake for approximately 30 minutes on 350 degrees, or until done.

Place cooked meatballs in sauce as it simmers on the stove. This makes about 25 small meatballs so you may want to freeze some. They freeze really well. You can make larger meatballs if you want also. Enjoy!

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Ingredients:
1lb of Ground Lamb
1/2 Cup of Parsley,chopped fine
1 Onion, diced small
2 Cups of Chicken broth
Salt and Pepper

Sauce:
1/2 Cucumber, seeded and chopped fine
1 pint plain yogurt
1 Teaspoon of Garlic Salt

Directions:
Make 1″ meatballs, placed in buttered casserole dish. Bake at 375F for 25 minutes. Heat broth, then pour over meatballs, bring to boil, about 10 minutes. Mix cucumber, yogurt and garlic salt. Serve with Broth, a dollop of Cucumber & Yogurt sauce garnished with Parsley sprigs. I usually make the meatballs in dough. It is a lot of work, however, if you want to try them with the dough, I’ll be happy to send along that part of the recipe.

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Ingredients:
3 1/2 lb. ground chuck
1 lb. ground lean pork
1 1/2 c. minced onion
2 1/4 c. dry bread crumbs
3 tsp. minced parsley
4 1/2 tsp. salt
1/2 tsp. pepper, scant
3 T.. Worcestershire sauce
1 1/2 c. canned milk
3 eggs

Sauce:
3/4 c. flour
3 tsp. paprika
3/8 tsp. pepper
2 C. sour cream
1 1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1 can mushroom soup

Directions:
Meatballs: Mix all ingredients. Shape in balls. Brown in 3/4 cup hot oil.

Sauce: Stir 2 cups boiling water with 1 can mushroom soup & rest of ingredients. Pour gravy over meatball, simmer 20 minutes.

Serving: Top with fresh grated Parmesan cheese, if desired.

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• 1/2 cup of minced onions
• 1 pound of ground veal
• 1 pound of ground pork
• 1 cup of seasoned, dry bread crumbs
• 2 eggs
• 2 teaspoons of salt
• 2 tablespoons of butter
• 2 tablespoons of olive oil

SAUCE

• 2 Tablespoons of butter, melted
• One 10-12 ounce jar of apricot jam
• ½ cup of barbecue sauce

Preheat Oven to 350.

Mix together the veal, pork, bread crumbs, eggs, minced onion, and salt.

Form into 1 inch balls.

Melt butter and oil in a fry pan and brown meatballs.

In a large bowl, mix together melted butter, apricot jam and barbeque sauce. Add the browned meatballs and gently coat the meatballs with the sauce.

Pour the meatballs and sauce into a large, flat, baking dish and bake for 30 minutes or until bubbly.

Makes 5-6 dozen Meatballs.

Source: Startcooking.com

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Sauce:
1 large bottle ketchup
1 bottle chili sauce
2 tbsp prepared mustard
1/2 tsp dry mustard
3/4 cup brown sugar
1/2 cup wine vinegar
1/4 cup lemon juice
1/2 bottle barbecue sauce
dash tabasco sauce
1/4 cup Worcestershire sauce
1/2 tbsp soy sauce
1 tbsp olive oil
1/2 cup beer
2 cloves garlic, crushed

Method – The Procedure
Directions:
Meatballs: Mix all ingredients. Shape into small balls. Bake in pan for 12 to 15 minutes at 400 degrees. Shake or stir meatballs several times during cooking to brown on all sides.

Sauce: Combine all ingredients. Heat sauce to boiling, then keep warm.
Add meatballs to sauce and serve in chafing dish or crockpot.

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Ingredients:
Meatballs:

1 to 2 lbs. ground beef
2 tsp. Worcestershire sauce
2/3 c. evaporated milk
1 envelope dry onion soup mix

Sauce:
2 c. ketchup
1 c. brown sugar, packed
1 tbsp. Worcestershire sauce

Method – The Procedure
Directions:
Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts. Broil 4 inches from broiler for 12 minutes or until done. Turn if necessary to keep from burning. Mix sauce ingredients and boil 10 minutes. Pour over meatballs in crockpot turned on low.

2 pounds of ground beef makes about 50 meatballs.

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