1 egg, beaten
1/2 c. soft bread crumbs
2 tbsp. finely chopped onion
1 tbsp. chopped fresh parsley
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
1/2 lb. ground beef
Fillings
Halved water chestnuts
Pimento - olives
1/2" cheese cubes
Walnuts or pecan halves
Seasoned croutons
Pickle relish

In a medium bowl stir together egg, crumbs, onion, 1 tablespoon parsley, garlic, salt and pepper. Add meat and mix well. Divide meat into 20 portions, shape each portion around filling, using 1 piece or 1/2 teaspoon for each meatball. Seal.

Put balls in an 8 x 8 inch dish. Cover with wax paper. Cook on 100% power for 4-6 minutes, turn balls over and drain off fat. Cook for 2 minutes more or until meat is cooked. Sprinkle with additional parsley if desired. Serve with toothpicks. Make ahead, frozen balls 6-8 minutes on high. Chilled balls 4-6 minutes, just to reheat 1-2 minutes.