Recipe for Meatballs

I have committed myself to only printing "healthy recipes" because of our Nations' obesity problem and especially the childhood obesity problem. However, I have had numerous requests for this recipe. You can make it as healthy as you like--which I do, or as unhealthy as you like.

2lbs of meat. I use very lean ground beef or combine 1/2 and 1/2 with turkey. ou could use all turkey, but it does have a funny "waang" to me with all turkey.

1/2 cup tp 1 cup grated parmesian and or romano cheese--you really don't need to worry about using the "good stuff" for the meatballs

2 cups (aprox) of bread crumbs. I use whole wheat or 9 grain bread in the blender. I also think it is better because it has a little more moisture.

1 tsp. fennel seed "ground"--you may ommit this if you do not like an Italian Sausabe flavor to your meatballls. I do

2 small onions or 1 1/2 large onions chopped very fine

1/2 cup fresh prsley chopped very fine (this can be omiitted, but I like the flavor it brings)

6 cloves of garlic grated or chopped VERY finely or qbout 2 tablspoons of garlic powder

Red pepper flakes --to taste or omit if you don't want too much "spice"

1 tablespoon dried oregano

1 tablespoon dried basil If your basil and oregano, are not very fresh, add more

1/2 cup of green or red bell pepper  chopped very very fine---even those who don't like bell peppers will like this, it just adds a different dimnsion to the meatballs

2 eggs, beaten

1/2 tablespoons to 1 tablespooon of salt (to your tastes)

1 tsp ground pepper

Combine all ingredients, do not over mix or your meatballs will be tough

Test your meatballs first. Before cooking, cook a tiny patty to see if you think they need additional salt etc. You can always add, but never take out!

Cover the bottom of a pan with olive oil, not too much. Get it hot, then put the meatballs in the pan. Resist the urge to move the meatballs around. What you are looking for is a nice "crust" on each meatball. Move them as they crust up to another "side" until the balls are caramelized at least on 4 "sides." The size of the meatballs is up to you. I like mine a little smaller than a tennis ball. I like to cook mine the rest of the way in the pasta sauce. If you do not want to do this, place in a rack and finish cooking them in the oven at about 375. Check periodically to see if they are done in the center. The bigger the meatballs the longer they need to cook.

Other things I like to add are a table spoon of rosemary leaves crunched up and or thyme or marjoram.