| | Directions | | Preheat oven to 350. Place all ingredients except oil in a bowl and mix thoroughly. Use hands to divide and shape mixture into 50 very small balls or 25 regular sized meat balls (i prefer 25-more moist). Refrigerate for 15 or more minutes. Heat the oil in a frying pan over medium heat. Fry the meatballs turning them frequently. Fry until lightly brown about 5. Put in ovenproof dish (Pyrex); cover with foil and bake for 45 minutes. Use red sauce and serve over your favorite pasta. |
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| Ingredients | | - |  | 1 pound lean minced lamb, beef or turkey (I use ground turkey-NOT just the breast) |
| - | | 1 onion, finely chopped (small) |
| - | | 2 cups mushrooms finely chopped |
| - | | 1 tablespoon finely chopped fresh parsley |
| - | | 2 pieces whole wheat bread crumbled or 1 cup breadcrumbs (real bread makes it more moist) |
| - | | 2 Egg Yolks |
| - | | 2 tablespoons good quality vegetable oil |
| - | | 1 cup butternut squash puree |
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