Recipe: Meatballs


1 lb. Italian sausage, pork or turkey
1 lb. lean ground beef, turkey or chicken
1 egg
1/3 cup bread crumbs
1/3  cup finely finely finely chopped onion
2 cloves garlic, pressed
olive oil


Mix together everything except the olive oil. Check to make sure mixture forms a ball that holds together when fried – you can even fry one to check. Add more bread crumbs to dry it out, or more egg whites to loosen it up.

Make small meatballs - we like ours to be around 1 oz, which is the size of a superball. Fry in the stainless steel frying pan, only as many as will fit in a single layer, until lovely brown on all sides. After each batch, drain off any extra grease and throw enough tomato or pasta sauce (any plainish flavor) in to cover the pan. Cook & scrape up the brown bits, then pour out the sauce & save it.

Store cooked meatballs in sauce in gallon ziplocks in the freezer. Eat a few for your lunch. Good job!