Mama's meatballs

I inherited a meatball recipe from my mother, but have tailored it to my own tastes: less beef, less salt, less chili sauce (ketchup is cheaper!). I have to say, these are fantastic. During non-fasting periods, and when it's not 90 degrees outside (or even sometimes when it is, much to everyone else's chagrin), this is a Sanchez casa weekly staple.

Prep: about 15 to 20 minutes
Cook 45-60 minutes

2 lbs ground turkey (or 1 lb turkey and 1 lb ground beef)
2 eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup oatmeal
1/3 cup ketchup
1/4 ground black pepper
1 small onion, finely chopped
To add veggies, I often add about 1/2 to 3/4 cup grated carrot, and a few chopped mushrooms. I would bet that crated zucchini would work too.

Mix above ingredients together. Form into balls, about 28, and place in a 9 x 13 inch pan.

In a separate bowl mix:

6 oz (1/2 bottle) chili sauce
approx 1/3 to 1/2 cup ketchup (I've never measured this, I just squirt it right in, hence the lack of precision)
2 heaping Tbsp brown sugar (more if desired)
2 Tbsp lemon sauce
approx 2 Tbsp water (sauce should be spoon-able, but not watery)

Spoon sauce mix over meatballs in pan. Cover and bake 1 hour at 350 degrees.

I serve these on top of rice, just like my mom did. See the recipe below for my favorite rice recipe.

If you're lucky, you can squeeze two meals out of this; just freeze the leftovers. Even if I can't get two full meals from the above (these tend to disappear around our house), I freeze the meatballs so that they won't stick together and then serve these for the boys' lunch.

Fastest Meatballs Ever or "Phat Meatballs"

(adapted from The Kitchenless Cookbook, by Suanne Beverly, and submitted and reviewed by Patty. Thanks for the submission, Patty!)

1/2 pound ground beef
2 Tablespoons bread crumbs
2 Tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon ground ginger (or 1/4 t ginger and 1/4 t onion powder)

Mix ingredients with your hands and shape into 1-inch round balls. Place meatballs evenly around a pie plate or other plate. Cover with a paper towel and Microcook on HIGH for 6 minutes. Makes good appetizers (serve with toothpicks) or serve over rice or noodles.

Notes: Cookbook claims this makes its own "sauce" but I haven't really had that happen. Maybe my ground beef is too lean. I usually double the recipe and cook it for 10 to 12 minutes (cut into one to check it).

If you use all ground ginger, these end up tasting sort of Asian. If you want a more traditional American flavor, substitute some onion and/or garlic powder. I do like the soy sauce, either way. With this recipe, I (almost) never feel the need to buy frozen meatballs. :)