• 1 lb. ground beef
• 1 egg
• 1/4 c. minced onion
• 2 Tbsp. ketchup
• 1/8 tsp. garlic powder
• 1/8 tsp. italian seasoning
• 1 tsp. oregano
• 2 tsp. basil
• salt & pepper to taste
• 8 oz. shredded mozzarella
• 2 1/4 Tbsp. parmesan cheese
• cheese
• 6 Tbsp. bread crumbs
• 28 oz. jar spaghetti sauce

Combine ground beef and egg. Mix together. Add onion, ketchup and seasonings, mix well. Add cheeses and bread crumbs and mix well again. Shape into balls and cook with spaghetti sauce until done.

Sweet & Sour Meatballs

Meatballs:

• 1 lb. sausage
• 2 lbs. ground beef
• 1 1/2 c. bread crumbs
• 1 or 2 eggs (depending how dry)
• 1/8 tsp. nutmeg
• 1/8 tsp. garlic salt
• 1 med. onion chopped
• 1/4 c. milk

Sauce:

• 1/2 c. sugar
• 1/2 c. vinegar
• 1/3 c. pineapple juice
• 1/4 c. ketchup
• 1 Tbsp. soy sauce
• 3 Tbsp. cornstarch
• 3 Tbsp. water
• 1 med. green pepper chopped
• 15 1/4 oz. can pineapple chunks

Mix meatball ingredients, and shape into balls. Bake at 325 degrees for 15-20 minutes. In a large pan, combine sugar, vinegar, pineapple juice, ketchup and soy sauce, and bring to a boil. Combine cornstarch and water and stir into sauce. Add pineapple chunks and green pepper and heat through, stirring often. Add meatballs to sauce.

Barbecued Meatballs

Meatballs:

• 1 c. bread crumbs
• 1/2 c. milk
• 1 lb. ground beef
• 1 tsp. salt
• 1/2 tsp. pepper

Sauce:

• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. vinegar
• 3 Tbsp. brown sugar
• 1 1/2 c. ketchup
• 1/2 c. water
• 1/2 c. chopped onion

Combine meatball ingredients and shape into balls. Place in baking dish. Prepare sauce by combining all sauce ingredients and mix well. Pour over meatballs. Bake at 350 degrees for 1 hour.

Porcupine Meatballs

This recipe for Porcupine Meatballs is from Libby. It came from her grandmother's cookbook from Pennsylvania, and it was written in - so it's authentic. They are really good, I've tried them. Thanks Libby!

• 2 lb hamburger
• 1 cup raw rice
• 2 onions diced
• 2 tbls green pepper

Mix ingredients

Shape into balls - Place in roasting pan - Add 1 can of tomato soup with 1 can of water - Bake for 1 hour in a slow oven. About 325 - 350 degrees.

Meatballs

This recipe for Meatballs is from Mike. He's a professional and is willing to share some secrets with us. This one looks unique.

• 1 lb ground beef
• 1 lb ground pork (less pork is OK; should be at least 1/2 lb, though)
• 1 1/2 cups bread crumbs (plain or italian style)
• 2 cups chopped parsley
• 2 cups finely chopped onion
• 1 cup finely chopped garlic
• 4 eggs
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp dried oregano
• 1 tbsp dried basil

Mix well all ingredients in a large mixing bowl; form into balls and brown over medium flame in a large skillet, turning so that all sides get browned; remove and let cool. Yields 50 - 60 meatballs, depending how big you make them. Meatballs can be frozen at this point for later use. After cooling, add to tomato sauce; should simmer at least 1/2 hour or until your sauce is finished.

For another version, omit the oregano, basil, and use plain bread crumbs; add 3 tbsp dried dill instead. Mix, brown, remove and let cool as above.

Prepare 3 cups brown sauce with beef broth or bouillion and flour, salt, black pepper, and dill; simmer the meatballs for an hour, taking care to replace liquid as it evaporates, to maintain the texture of the sauce (which can be thick or thin - your choice ). This is my version of swedish meatballs; when served as an hors d'oeuvers, form into smaller, bite-size meatballs; otherwise, make them whatever size you want.