Title: Mix'n'match meatballs
 Categories: Main dish, Meats
      Yield: 6 Servings
 
MMMMM----------------------SELECT ONE MEAT---------------------------
  1 1/2 lb Ground beef
  1 1/2 lb Ground pork
  1 1/2 lb Ground lamb
  1 1/2 lb Ground veal
  1 1/2 lb Ground turkey

MMMMM----------------------SELECT ONE BROTH---------------------------
      1 tb Instant beef or chicken
           - bouillon granuales AND
           - 1 1/3 cup Water
           .
      1 cn Condensed Chicken Broth
           - (10 3/4 oz)
      1 cn Condensed Beef Broth
           - (10 1/2 oz)

MMMMM--------------------SELECT ONE SEASONING-------------------------
    1/2 ts Dried Thyme, crushed
    1/2 ts Dried Oregano, crushed
    1/2 ts Dried Basil, crushed
    1/2 ts Dried Marjoram, crushed
    1/2 ts Dried Savory, crushed

MMMMM------------------SELECT ONE DAIRY PRODUCT-----------------------
      8 oz Dairy sour cream
           - (or imitation sour cream)
      8 oz Plain yogurt
      8 oz Sour cream dip w/chives
      8 oz Cream cheese, softened

MMMMM---------------------SELECT ONE STARCH--------------------------
           Hot Cooked Noodles
           Hot Cooked Spaghetti
           Hot Cooked Elbow Macaroni
           Hot Cooked Rice
           Hot Cooked Spaetzle

MMMMM----------------------USE ALL OF THESE---------------------------
      2    Eggs, beaten
    1/4 c  Milk
  1 1/2 c  Soft Bread Crumbs
           - (about 2 1/2 slices)
    1/4 ts Salt
    1/2 c  Onions, chopped
      1 tb Cooking oil
      1 cn Mushroom, stems & pieces
           - (4 oz)
      2 tb All-purpose flour
           Parsley, snipped
 
     In a bowl, combine the eggs and milk.  Stir in bread crumbs and
  salt. Add your choice of ground meat; mix well.  Shape into about 60
  (1-inch) meatballs.  Place in shallow baking pan.  Bake in 375F oven
  for 25 to 30 minutes or till done.  Drain on paper toweling.
     In a large skillet, cook onion in hot oil till tender, but not
  brown. Add meatballs to skillet along with your choice of broth and
  seasoning. Cover; simmer 10 minutes.
     Remove meatballs from pan juices; skim fat.  Add undrained
  mushrooms. Bring to boiling; reduce heat. Stir flour into your choice
  of dairy product. (If using cream cheese, stir in 2 tablespoons water
  with flour.) (If using yogurt, use 3 tablespoons flour.)
     Add flour mixture to pan juices.  Cook and stir till thickened and
  bubbly.  Add meatballs; heat through.  Serve over your choice of hot
  pasta, rice, or spaetzle.  Top with parsley.