Combine ground turkey or chicken, bread crumbs, onions, parsley, egg white, garlic powder, sage, salt and pepper in a medium bowl. Mix well, using your hands for best results. Form mixture into bite size meatballs about 1 inch diameter. You should end up with 65-70 meatballs. (I used only a pound

MEATBALLS WITH SAUCE Yield: 8 Servings 1 lb Sirloin steak 1/2 lb Cheddar cheese 1 tb Onion powder 1 tb Garlic powder 1 1/2 ts Cayenne pepper 2 Eggs 2 lb Gound meat(beef, pork, trky) 2 ts Flour Cooking oil 1/2 Onion; chopped fine 1/4 Green pepper; chopped fine 2 c Tomato sauce Water 1/2 c White wine

1 cup evaporated milk 1 tablespoon Worcestershire sauce 1 envelope onion soup mix 2 pounds ground beef SAUCE: 1/2 pound fresh mushrooms, sliced 1-1/2 cups ketchup 3/4 cup packed brown sugar 3/4 cup water 1/2 cup chopped green pepper 1/2 cup chopped sweet red pepper 2 tablespoons chopped onion 1

Combine ingredients in a saucepan. Bring to a boil, stirring constantly. Add meatballs* to sauce. Cover and simmer for 30 min. Serve in chafing dish. (Can be cooked in 325° oven for 30 minutes.) * Meatballs: Use your favorite recipe. (Mine is Smart & Final's frozen.) p.s. You can add 1/3

Form meat into 1 inch meatballs. Add to cooking spaghetti sauce. Heat oil in a large saucpan set over medium heat. Add onions and garlic. Saute for 2 min. Add remaining ingredients. Cover and bring to a boil, stirring often. Then, reduce heat and simmer, stirring often for at least 15 min.

Preheat oven to 425. Combine meat, egg, red pepper flakes, garlic, onion, parsley, bread crumbs, and Worcestershire in a bowl. Pull a palmful of meat mixture into your hand. Nest a piece of provolone in the middle of the meat and form a ball. Place on a nonstick cookie sheet brushed with olive oil.