Meatballs
prep time: 00:25 cook time: 00:30 serves: 5-10 cost: $4.75
	If the idea of meatless tomato sauce sounds foreign to you (and not just Italian), then here's a recipe for meatballs I made up one day when someone expressed that thought to me. You can also add Italian sausages to your sauce. Fry them and drain the grease first so your sauce doesn't get all greasy and disgusting looking.
1 lb ground beef 1 lb ground pork 1 egg 1 c Italian flavored bread crumbs 1 medium onion, minced 1 clove garlic, minced salt and spices to taste	Mix all ingredients in a bowl and knead together with your fingers for a long time (about 10 minutesÑthe longer the better). Shape into balls about 2" in diameter and fry them in a frying pan turning them quite often (whether you add oil to the pan will depend on the meat quality and the frying pan characteristics). When the meatballs are cooked on all sides, drain them on paper towels and add to the sauce, above, for further cooking (>30 minutes). Option: If you just want to eat the meatballs and not add them to the sauce, make sure they are cooked thoroughly (another 10-15 minutes) until they are not pink on the inside.
"If Genevieve spent as much time making mitochondria as she spends making meatballs, she'd have graduated by now." Thomas Gunter