Italian Meatball Skewers Ingredients . 1 beaten egg . 1 8-ounce can pizza sauce . 3/4 cup soft bread crumbs (1 slice) . 2 tablespoons finely chopped onion . 1 tablespoon snipped parsley . 1 clove garlic, minced . 1/4 teaspoon salt . 1/8 teaspoon pepper . 8 ounces ground beef . 4 ounces bulk Italian

Italian Meatball Stew Yield: 4 Servings -CHERI MATARAZA 1/2 lb Ground beef; lean 2 Egga; beaten 1/2 c Bread crumbs; fine, dry 1/4 c Milk 2 tb Parmesan cheese; grated 1 ts Salt 1/4 ts Pepper 1/8 ts Garlic powder 6 Carrots; peeled, bite size 1 cn Tomato paste (6 oz.) 1 c -water 1/2 ts Oregano 1/2 ts

"Kathy Nieratko serves these meatballs with spaghetti sauce over pasta or in Italian rolls. 'I also use the seasoning mix for meat loaf and veal Parmesan,' she writes from Fair Haven, Vermont."

ROAST: Pre-heat oven to 375 deg. F. Place meatballs on baking sheet, bake until nicely browned shaking occasionally, 20 - 30 minutes. Should be 160 deg. F inside if you have a meat thermometer.

1. In large stock pot, combine tomatoes, broth, garlic, onion, carrots, celery, green beans, green pepper, sugar, pepper, and Italian seasoning. Add enough water to cover, cover pan with lid, and bring to a boil. Reduce heat and simmer for 40+ minutes. (At least until vegetables are soft.)** 2. Add

Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes. Add