Lou, I'm sure that Italian sausage meatballs with fresh garlic, fresh basil and parmesan cheese would be wonderful. I have another sauce recipe that is basically minced Italian sausage with rosemary, but I often use ground pork instead and adjust the seasoning, adding fennel so it is more like a good Italian sausage. Ann

Liz, I bake at 350F until they are done, maybe 20 minutes but it will depend on the size of your meatball. I make mine small, maybe a two bite meatball. I bake them because I can get a couple hundred meatballs on sheet pans and bake them all at once, get it over with, and then freeze them so they are ready for use. I don't use a rack, just line 'em up on a baking sheet with sides, I use my own grassfed beef and there just isn't enough fat there to worry about it. I make Mamma's exactly for the reason Peppi doesn't, because of the texture. I don't like the rubbery ground meat texture of commercial meatballs or the fatty/greasy mouth feel. I've never tried Marilyn's recipe so I can't conjecture and I think much has to do with the quality of the meat used. Cheap/greasy meat will make a cheap/greasy meatball, you can't get a quality finished product without good quality ingredients. Truthfully, though, I'm not crazy for meatballs, meatloaf or anything else with ground meat, so I make what my family likes. The girls really like the Mamma's meatballs because the onions go into the blender and there are no chunks of onion. That technique would work with nearly any recipe, I think. Annie

Here are a couple of other options when you are in the mood for meatballs but would like something a little different. Home Cookin Chapter: Recipes From Thibeault's Table Greek Meatballs With Avgolemono Sauce ===================================== These are extremely tender and flavourful meatballs 1 1/4 lbs Lean Ground Beef 1/2 lb lean ground pork 2 slices of bread, made into crumbs and soaked with milk 3 garlic cloves 1 small grated onion 2 tablespoons chopped parsley 1/2 to 1 cup chopped spinach, squeezed dry 1 tablespoon chopped mint 2 teaspoon grated lemon zest 1 teaspoons dried oregano 2 eggs 1/3 cup uncooked rice salt and pepper to taste Option: Add some fresh chopped dill as well 5 cups chicken broth Sauce 2 egg yolks 1 whole egg juice of 1 large lemon (1/4 cup) 1 1/2 cups of broth (from cooking meatballs) Note: I also like these made with just pork. Makes approximately 48 meatballs. As an alternative to the egg/lemon sauce, try doing this instead: Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk. . Mix the two meats together well and add the rest of the ingredients and mix well using hands. Saute a small amount to taste for seasoning and adjust seasoning as needed. Form into meatballs the size of walnuts and saute until brown. Drain on paper towels and then add to a pot of chicken broth. Simmer for 40 minutes until tender. Remove meatballs from broth. Strain broth and reserve 1 1/2 cups. Return broth to stove and bring to a boil. Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into egg mixture. Return sauce to sauce pan and heat on low stirring until sauce thickens. Do not bring to a boil. Add meatballs and continue to heat until meatballs are hot and coated with sauce. Home Cookin Chapter: Recipes From Thibeault's Table Pork Meatballs seasoned with Garlic and Fresh Basil =================================================== 1 1/2 pounds ground pork 2 cloves garlic, mashed 1/2 cup fresh basil, shredded or cut into ribbons 1/2 cup fresh breadcrumbs 2 eggs 1/4 cup chicken broth 1/2 cup parmesan cheesefreshly cracked black pepper salt Sauce olive oil 2 to 3 cloves of garlic 2 cans of tomatoes high quality dried basil salt and pepper 1/2 cup fresh chopped basil For the Meatballs Put the meat in a bowl. Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and mix well. To check for seasoning by frying a small piece. Form into meatballs and brown in olive oil. Add to the pot of sauce and simmer about one hour. For the Sauce Add the garlic cloves to the oil and saute for 30 to 60 seconds. Do not Brown!!!! Add the tomatoes, basil, salt and pepper and bring to a simmer. Add the browned meatballs and continue to simmer for about an hour or until the meatballs are tender. Just before serving add fresh chopped basil.

I think that the best basic meatball recipe is this one. I use it as my guideline but adjust the seasoning to suit my own taste. Don't be afraid to use the eggs. Home Cookin Chapter: Recipes From Thibeault's Table ================================== adapted from: Nicolina DiSpirito Serves 4 to 6 My own Sauce 1 tablespoon olive oil 1/4 onion, chopped 2 or 3 cloves of garlic minced 2 cans of quality tomatoes season with basil, salt and pepper. Rocco's Mama's Meatballs 1/2 cup chicken stock 1/2 large sweet onion, rough chopped 4 cloves garlic, rough chopped 1/2 bunch parsley, chopped 1/2 pound ground beef 1/2 pound ground pork 1/2 pound ground veal 1/2 cup breadcrumbs 5 eggs, lightly beaten 1/2 cup grated Parmigiano Reggiano cheese 2 to 3 pinches chili flakes 2 to 3 pinches salt Olive oil, to coat hands and for browning meatballs Cooked spaghetti (optional) (Note: add Basil, oregano, rosemary, fennel seed, etc.) Make the sauce: Heat oil in a large saucepan. When oil is hot, sauté onions until translucent.Add the garlic and the tomatoes. Simmer. when the meatballs have been browned add them to the sauce and simmer for at least one hour. Make the meatballs: Place the chicken stock, onion, garlic and parsley in a blender and purée. Set aside. Place the meat, breadcrumbs, eggs, grated cheese, chili flakes and salt in a large bowl. Add the puréed chicken-stock mix. Using your hands, gently but thoroughly combine all ingredients, being careful not to overmix the meat. Coat your hands with a little olive oil and form the meatballs. Pour oil in a large skillet to a depth of about 1/2 inch and place over medium-high heat. When the oil is hot, brown the meatballs, turning once. Add as much of the tomato sauce as you desire, and bring to a simmer. Cook until meatballs are done. Serve over spaghetti, if desired