1 lb. ground 80% lean beef
1 slice dry bread, torn (if not dry, toast lightly first)
1 egg
1 clove garlic, chopped fine
1/4 medium onion, chopped fine
3 oz. tomato sauce
1/2 tsp. salt
spices (as desired)

Combine all ingredients and mix thoroughly (your hands are the best tool for this). Be sure to squish between your fingers so the mixture so that the bread is made small and well-distributed. Form the meat into 1 1/2-inch diameter balls and place on a baking sheet that has been sprayed with vegetable oil spray.

Bake the meatballs at 375°F until thoroughly cooked. Begin checking the meatballs at 15 minutes, they will be done some time between 15 and 20 minutes. They won't be very brown yet so cut a meatball open, if necessary, to check for doneness.

Part of making a juicy meatball is cooking the meat until it is just done through and through, so taking the meatballs out promptly is important. The cooked meatballs may be served in spaghetti sauce or any sort of gravy or soup you like, or just eaten plain with bread, rice, or pasta.

COOK'S NOTES:

The recipe lends itself well to substitutions and multiplication. It can be formed into a loaf and baked for a longer time to make a meatloaf. If the tomato sauce is omitted it makes an excellent hamburger for grilling or pan-frying as the mixture holds it shape well and stays juicy.

Good substitutions and additions include: Instead of bread: use 1/3 to 1/2 cup packaged bread crumbs, uncooked rolled oats, or leftover cooked rice Instead of tomato sauce: a similar amount of barbecue sauce, spaghetti sauce, ketchup, or canned soup. Finely chopped vegetables such as carrots or celery may be added. The top of the meat loaf can be coated with ketchup before baking. A few shakes of soy, Worcestershire, or steak sauce may be added.

Remember, the trick for a good meat ball is to have enough liquid in the meat mix, egg to bind, starch to make it less dense, and to avoid overcooking.

Submitted by: SW