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Meatballs
by Jes Mostek
serves: 4
  This recipe calls for ground beef, because that is what is most readily available. But if you're cooking for a crowd, mixing ground beef with ground pork, ground turkey, and ground lamb will yield the most flavorful meatballs.

Also, you never need to worry about having too many meatballs on hand, because they freeze wonderfully, either cooked or raw (thaw in the refrigerator overnight).
Ingredients:
  1/2 c.   onion, finely chopped
  1 T.   butter
  1 lb.   ground beef
  1/2 c.   plain bread crumbs
  1 lg.   egg
  1/4 c.   finely shredded cheese
  2 T.   fresh parsley (or 1 tsp. dry for every T. fresh)
  1/4 tsp.   salt
  1/4 tsp.   pepper
Directions:
  Melt the butter in a small saute pan over medium to low heat. Add the chopped onion and saute, just until the onions start to sweat (about 2 minutes).

Meanwhile, chop the fresh parsley into small pieces and prepare the bread crumbs, if necessary.

If you don't have packaged bread crumbs on hand, you can either give a couple of slices of bread a whir in the food processor or crush up some crackers. Substitute an equal measurement of crumbs.

In a medium mixing bowl, combine the ground beef with the bread crumbs, egg, cheese (use whatever variety of cheese you have on hand), sauteed onion, parsley, and salt & pepper. Mix well.

The mixture should be moist while still holding its shape (not crumbly or gooey). If you need more moisture, add a splash of milk. Shape into 2" - 3" meatballs (they will shrink slightly in the cooking process).

Stove-top method: In a large, heavy-bottomed frying pan over medium to high heat, cook meatballs for about 7-10 minutes, turning occasionaly, until cooked through.

Broiler method: place meatballs two inches apart on foil-covered broiler pan. Broil for about 8-10 minutes, turning the meatballs once, until cooked through.

Baking method: place meatballs two inches apart in a large baking pan or cookie sheet with lip and bake at 400F for about 20 minutes, until cooked through.