Easy Meatballs

On my calendar for meal-planning, this meal is always abbreviated as "EZMB."

I found this recipe somewhere, probably online, and soon found it had become a staple. You can add nearly any vegetable or cheese to add to the excitement. I almost always serve them with a side of chopped-up, roasted sweet potatoes and a green salad. Sigrid likes to dip them in ketchup. We've eaten them on rolls, served as tiny hamburgers. Left-over, they are lovely on a salad or sandwich.
Oh, and I suppose you can also add them to pasta & sauces.

Easy Meatballs, aka EZMB

Ingredients:
1 pound ground beef (or turkey or chicken)
1 egg (or two)
1/2 cup bread crumbs (or crushed-up crackers)
salt & pepper & garlic powder (a pinch of each)
1 small onion, chopped fine

Optional add-ins:
Thawed frozen spinach, broccoli
Shredded mozzarella, cheddar, feta, etc.
Grated carrots or zucchini
Chopped-up pickles
Pesto
Other herbs or spices

Directions:
Preheat oven to 350 degrees.
Combine ingredients, and form into golf-ball sized lumps. Sprinkle tops with garlic powder.
Place on cookie sheet, and bake for 30-35 minutes.
Makes about 1 dozen.

Other notes:
Lately I've been making these in my mixer in 3 lb huge batches. I do 2# ground beef, and 1# ground pork sausage.
I also usually add about 1/2 c. Parmesan cheese.