Meatballs

Meatballs No matter what time of year, meatballs are always satisfying. They make use of whatever meat you have on hand, or whatever is the cheapest at the market, and stale bread (turned into crumbs) with an egg to hold it all together. Throw in your favorite spices and a can of tomatoes for a hearty meal that always pleases. Serve over a bed of pasta or on a hoagie roll, or just with a spoon.

Ingredients per person 1-2 pounds ground meat (I like lamb and beef, but you can use pork or anything you have on hand) Bread crumbs, 1-2 cups Onion powder, Garlic powder, salt & pepper Fresh or ground herbs 1 Egg One large can (28 oz.) peeled tomatoes Equipment wide skillet with a lid

Directions Combine everything but the tomatoes, mixing until sticky but not wet. Shape meat mix into balls and place in a container in the refrigerator for 45 minutes to an hour. Coat skillet with olive oil and add tomatoes and any herbs that you like. I like fresh basil and freshly ground black pepper, and oregano is always a good idea. Bring to a simmer and cover. Add meatballs, cover, and simmer for 45 minutes. Squash tomatoes and stir to make sauce.