Meatballs

1 egg, beaten
1/2 cup soft french or Italian bread crumbs
1/4 cup finely chopped onion (or 1 tbsp. dried onion)
2 cloves garlic, minced
1 tsp. dried oregano or dried thyme, crushed (go easy on the dried herbs, they're strong)
1/2 tsp. salt
1/8 tsp. cayenne pepper or 1/4 tsp. ground black pepper
1 lb. lean ground beef

Preheat oven to 400 degrees F. Line 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tbsp mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs. You can also just fry these in a pan.

Sweet and Sour Meatballs

1 lb. ground beef
1 egg
1 tablespoon cornstarch
1 teaspoon salt
3 teaspoons chopped onion (can also use a couple shakes of dried chopped onion.)
dash of pepper

Put all the ingredients in a bowl and mix together with your hand. It will be somewhat sticky. Form into balls and brown in a small amount of oil (or bake at 350 for 15 minutes or until juices run clear.) Drain all but 1 tablespoon of oil. Pour the meatballs and oil into a dish and set aside.

Sauce:

1 small can pineapple tidbits (and juice)
3 tablespoons cornstarch
1 tablespoon soy sauce
3 tablespoons vinegar
6 tablespoons water
1/2 cup sugar

Mix the above ingredients in frying pan until it thickens. Mix water and cornstarch separately to avoid lumps. Put meatballs back in sauce and heat through. Serve over rice.

Yields about 17 meatballs depending on size.