2 lbs. ground beef or lamb
2 eggs, beaten
1/4 c. finely chopped parsley
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice

Mix together and shape into 32 meatballs. Serves 8. 3 eggs, beaten 1/4 c. finely chopped parsley 1 1/2 tsp. salt 3/4 tsp. pepper 3/4 tsp. allspice

Mix together and shape mixture into 48 meatballs. Serves 12.

CASSEROLE:

Meatballs for 8 or 12
1 tbsp. butter
1 med. sized eggplant (1 1/4 lbs.) cut into 1 inch cubes
1 red bell pepper, cut in 1 inch sq.
1 green pepper, cut in 1 inch sq.
1 yellow bell pepper, cut in 1 inch sq.
1 lb. green beans, cut in 1 inch lengths (or 2-10 oz. pkgs. frozen green beans)
1 lg. onion, chopped
2 lg. cloves garlic, crushed
2 tart, firm apples, peeled, cored and diced
14 oz. can tomatoes
1 c. beef broth
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry basil
2 tsp. oregano leaves
5 crookneck squash cut in 1/2 inch thick slices
1/2 lb. okra, tops peeled (or 10 oz. pkg. frozen whole okra)
3 tbsp. lemon juice

Prepare meatballs and cook in butter in large frying pan over medium heat until browned. Transfer to 3 1/2 quart casserole. Add eggplant, bell peppers, green beans, onion, garlic and apple. Discard fat in frying pan. Drain juice from tomatoes into pan; set tomatoes aside.

Add beef broth, salt, basil, pepper and oregano. Heat to boiling, scraping browned bits in pan, and pour into casserole; mix gently. Cover tightly and bake in a 350 degree oven for 1 hour. After 1 hour, mix squash with okra and add to other vegetables in casserole.

Bake covered until vegetables are tender, about 30 minutes. Then stir in lemon juice and distribute sliced tomatoes over top. Bake for 10 minutes, then let stand covered for about 15 minutes before serving. Serves 8-12.