MEATBALL RECIPE

These meatballs can be made with ground turkey for a lower fat version. Stock can be used in place of gravy to lower the fat amounts. Use lower sodium gravy or stock to cut the salt. A good meal for the wintertime, especially if you live in the Midwest and have harsh winters.

1 pound ground beef

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon chili powder

1 tablespoon barbeque sauce (I recommend Sweet Baby Ray's™ Brand)

1 egg, beaten lightly

1 small onion, finely chopped

3 tablespoons breadcrumbs or grated dried Parmesan Cheese

1 tablespoon olive oil for frying

1 12-15 oz can of beef gravy or beef stock

1. Heat a large skillet and oil on medium heat while you mix the meat, onion, egg, breadcrumbs seasoning in a large bowl. With clean hands form small (1-11/2 inches in diameter) meatballs place on plate.

2. Place four to six meatballs in pan at a time, crowding doesn't allow them to cook properly. Turn meatballs every 3-4 minutes cooking each small batch for about 8-12 minutes, setting aside on a clean plate (one different from the plate mentioned in step l) to drain. Fry the remaining meatballs until all are done. Drain them all on a paper towel covered plate.

3. Drain fat from pan. Place pan back on stove using low heat. Add meatballs and gravy or stock. Simmer covered 15-20 minutes (20-25 minutes for turkey), stirring every 2. Serve over mashed potatoes or rice. Serve with a tossed salad or steamed veggies.

Serves 4-5.