European Stars and Stripes (Newspaper) - March 2, 1990, Darmstadt, Hesse                                Magazine Juipi War r a a i Xiv a.,v it \ o it it <5 lamp of Tow 1� a. It v  Elf meatballs an International favourites. They can be made with beef pork Lamb fish shrimp and Many other Basic ingredients. File Ponio g local Meatball mania food by Trent Rowe Lakeland Fla Ledger baseball is the american National pastime but Meatball is popular All Over the world. We hit the White Globe throw it from person to person and run like crazy around some bases but in other countries they throw the meat in a bowl scrunch it around and squeeze it through their fingers. The results Are the same. Everybody is Happy when you re a Winner. Its hard to lose with meatballs because they Are about As International As you can get. Everybody has their own version of what the meat should be and How to spice or stretch it. Ethnic tradition dictates what shape the balls Are in and what is in them. We need a Little poetic License for the shape because some Are Oval or More like patties but they can be made round. Beef is the North american meat to use. Pork takes the nod in the Orient and Lamb is favored in the Middle East. Fish and shrimp Are used in some places and be file fish is a jewish Meatball shaped into an Oval that a served on festive occasions. The origin of the orbs often dictates the texture. The Way the meat is  the fillers that make a lot out of a Little is determined by who makes them. Italians often put bread in theirs but they soak the bread in milk to keep the balls moist. They have to be handled gently to keep them tender. Light handling is essential unless you want meatballs that Are firm. Pushing and prodding change the proteins to make a solid meat mass rather than a Ball that can be Cut with a Fork. Orientals like them that Way and some made with cuttlefish a first Cousin of squid will actually Bounce if they Are dropped. But we done to want them quite that resilient. To get an Oriental consistency put the meat in a Large bowl and mix in whatever is needed then gather the meat and throw it in the bowl with a resounding splat. Gather it up and throw it again. Throw it Over and Over until it no longer looks like ground meat. Then form the balls and Fry steam or poach. The Beauty of meatballs is that they Are Little meat loaves that Cook quickly and Are easy to serve. Meatball recipes make Good meat loaves and meat loaves often make Good meatballs As Long continued on Page 14 Friday March 2, 1990 the stars and stripes a a a Page 13