Meat Balls

Meat balls are almost as versatile as meat loaf and are readily varied, primarily by changing the spices or herbs. If a more fatty meat is to be used, an additional egg may help hold it together. Or use pork sausage with ground turkey to balance the fat content. What makes some of the famous meatballs is less about the meat balls than the sauce, which can be varied even more: Swedish meatballs are typically served with a sauce of beef broth in cream or white sauce, while a variety of pasta sauces can be poured over both pasta and cooked meatballs. For ease in preparation, mix a double batch of meat balls, cook, and freeze them, then take four to six meat balls per person, thaw and heat in sauce as desired.

1 lb ground beef
1 egg
1/4 c. bread crumbs or cracker crumbs
salt and pepper to taste
1 t. Italian seasoning mix
dash powdered garlic

Mix all ingredients. Use a table spoon to scoop meat and form into balls by rolling between palms. Heat oil in a fry pan on high. Drop meat balls into pan and brown thoroughly, turning frequently to brown on all sides. Can be reheated in thick sauces but may fall apart in thin broths and wine sauces if heated too long.