European Stars and Stripes (Newspaper) - March 2, 1990, Darmstadt, Hesse                                Global Meatball mania continued from Page 13 As they hang together. You can make meatballs tiny for toothpick appetizers and huge for main dishes. They can be meat All the Way through or formed around a piece of cheese or vegetables for a Little Surprise. Sausage recipes make Good meatballs and it s easier to shape the meat than stuff it freeze it fresh or cooked depending where you want to save time. Cooks in italian restaurants done to have hours to spare frying the hundreds of meatballs they make at one time do what they do a put them on cookie sheets and bake them in the oven. When the meatballs Are Cool put them on the sheets into the Freezer and bag them when they Are Frozen. They thaw in minutes in the microwave. Or freeze a finished Batch in sauce and the meal size portions can thaw and heat in the microwave while the pasta boils. Kids who Are finicky eaters can often be coerced into trying a Meatball just because of the shape and when finely chopped vegetables Are part of the mixture they get All they need in one bite. Meatballs can be Low fat too if you Start with lean ground beef and pour off the fat. Don t use bread or fillers that will absorb liquid if you worry about calories because they will hold the fat instead of letting it melt out steaming or poaching Are the lowest calorie methods because the fat goes into the liquid and is discarded. Lean cuts of pork can be minced just like beef and ground Chicken is a Whiz in the processor. Let Chicken take the place of pork but Don t Cook it As Long. Today s recipes give you a few suggestions from around the world and a place to Start playing the old Meatball game. When you think about it a hamburger is just a Meatball that somebody pressed too hard. Red sausage balls Guatemala it cup Tom Tillos i Teaspoon freshly ground Black Pepper a Teaspoon ground cumin seed 1 garlic Clove sliced 1/4 Teaspoon oregano a Teaspoon Machiote from Spanish Section of . Supermarkets 1 Teaspoon Salt or to taste 1 Pound pork ground Fine grind together into a paste the Tom Tillos Black Pepper cumin seed garlic oregano Machiote and Salt. Add this to the pork and mix thoroughly. This can All be done in a food processor. Form into 1-Inch round balls. Fry balls in very Little Oil in a Skillet until Crisp Drain on paper towels. Yield 8 to 10 balls. Meatballs florentine Italy 1 Pound lean ground beef 1 cup cottage cheese v4 cup grated Parmesan cheese t cup finely chopped onions 1egg 1 package 10 ounces Frozen chopped spinach thawed and Well drained 1 i Teaspoons Salt a Teaspoon ground Black Pepper a Teaspoon garlic powder 2 cups beef Broth a cup Catsup a cup dry raid wife 2 Tablespoons cornstarch 3 cups hot cooked Rice Combine meat cheeses onions egg spinach and seasonings in mixing bowl. Mix Well. Form into 18 balls about 1 i inches in diameter. Place in lightly buttered shallow baking pan about 13 by 9 inches. Bake at 450 degrees for 20 minutes. Blend Broth Catsup wine and cornstarch. Pour Over meatballs stir into pan juices. Reduce heat to 350 degrees and continue baking 30 minutes longer. Serve Over Beds of Fluffy Rice. Yield 6 Servings. Meatballs Espanol Spain 1 Pound lean ground beef 1 cup soft bread crumbs a cup finely chopped celery 1 it Teaspoons Worcestershire sauce 1egg 1 Tablespoon garlic Salt divided a Teaspoon ground Black Pepper 2 cups stewed tomatoes -2va cups Zucchini thinly sliced it Teaspoon oregano crushed it Teaspoon Basil crushed 1 Tablespoon cornstarch 1 cup beef Broth 3 cups hot cooked Rice Combine beef bread crumbs onion celery Worcestershire sauce egg 11/2 Teaspoons garlic Salt and Pepper mix thoroughly. Form into 12 meatballs. Place in buttered shallow baking pan. Bake at 375 degrees for 20 minutes. Meanwhile Combine tomatoes and Zucchini with remaining seasonings and simmer 5 minutes. Blend cornstarch and Broth stir into Tomato mixture. Pour Over meatballs continue baking 10 minutes longer. Serve Over Beds of Fluffy Rice. Yield 6 Servings. Minced pork balls on skewers Japan 3 dried japanese Black mushrooms soaked in cold water for it hour 4 Spring onions 1 Pound pork tenderloin finely minced Quot 2 eggs 1 a Tablespoons Light soya sauce 2 Teaspoons sugar 2 Teaspoons slightly Sweet White wine it Teaspoon Salta cup breadcrumbs Oil for deep frying Bamboo skewers sauce v3 cup Sake or Mirin or slightly Sweet White wine it cup dark soya sauce 1 Tablespoon sugar it cup soup Stock Chili powder juice of one Lemon remove mushroom stems and chop Caps. Peel onions remove Green tops and roots and chop finely. Combine mushrooms onion minced pork eggs soya sauce sugar and Mirin in a Large mixing bowl. Season with Salt and knead to a smooth paste. Blend in half the breadcrumbs knead again then form mixture into 11/2-Inch balls. Roll meatballs in remaining breadcrumbs pressing on lightly. Heat 1 Inch Oil in a wok and Fry meatballs until Golden Brown and cooked through. Drain and keep warm. Pour sauce ingredients except Lemon juice into a Small Saucepan and bring to boil. Cool add Lemon juice and Transfer to Small sauce bowls. Thread several meatballs on each skewer. Line a serving dish with lettuce leaves and arrange skewers on top. Serve with the sauce. Fried shrimp balls China a Pound raw shrimp peeled it Teaspoon Salt 1 ounce pork fat steamed 2 Teaspoons chinese Rice wine or dry White wine 1 Teaspoon sesame Oil 2 egg Whites 1 Tablespoon cornstarch a Teaspoon White Pepper Oil for deep frying Hoisin sauce smash shrimps with the Side of a Cleaver until reduced to a smooth pulp. Add Salt and very finely diced pork fat. Work in remaining ingredients except for Oil and Hoisin sauce and knead until smooth and Well mixed. Heat Oil to smoking Point. To make shrimp balls squeeze a Ball of the paste from clenched fist out Between thumb and forefinger. Scoop off with a spoon and drop into the Oil. Deep Fry until Golden and Crisp on the surface lift out and Drain. Serve with a dip of Hoisin sauce. Kids just by Carrie White Cox news service Hildren can be difficult. Especially when it comes to food. As a youngster i was no different. There were foods i could have eaten seven Days a week and others that i would have nuked right out of existence. Take tuna fish. That was High on the official a yuck Quot food list. So were poppies liver and onions and scrapple. At the other end of the spectrum were Fried Chicken French Fries and tamales. At the very tip top of my top-10 list however was Spaghetti and meatballs. My Superior taste in food was recently reinforced by a poll that cited Spaghetti and meatballs As the second most popular food of children. I should add that it finished second Only to that other great italian invention a the pizza. Those italians sure lapped us in the Kitchen thank heavens Mother made such a great Spaghetti and meatballs. But her prowess with that dish was also her undoing one summer. Being a school teacher mom had three months in the summer to cavort with her children. This trip would take us around the country East through the South and then West across the top of the country. Well maybe you guessed it. But if you Haven to i ordered Spaghetti and meatballs at every restaurant we stopped at that summer. But no where and i mean nowhere did i find Spaghetti and meatballs like mom made them. A lot of restaurants used thyme in their sauce. Others used Rosemary both spices i detest to this Day. Some put meat right in their sauce. Others did Little More than empty a can of tomatoes in a pot and heat it up. A j i  eat apy of this pseudo Spaghetti. So mom i Page 14 a the stars and stripes speeding up meatloaf by Charlyne Varkonyi Baltimore Sun meatloaf used to be a favorite dinner prepared in the Ozzie and Harriet Days of stay at Home moms. But these Days when both mom and dad Are out making the bread instead of staying Home baking it the meatloaf has faded from weekday menus unless it was prepared in Advance on the weekend. The typical meatloaf recipe takes More than an hour to prepare and adds unnecessary heat to already sweltering summer kitchens. Those nostalgic for the flavor of this ultimate �?T50s Comfort food May find Solace in this adaptation a beef stuffed with vegetables and cheese. The hardest part of this recipe is getting the ground beef rolled out to the proper thickness. If it is too thick it will not Cook quickly enough. If it is too thin it can break open and expose the stuffing inside. T have made a couple of changes in this recipe Over the years to make things easier and quicker. This latest version is spiked with Worcestershire sauce and has an egg and bread Crumb mixture with the beef to help keep it together better. Serve with a salad of lettuce Cherry tomatoes and sprouts with the salad dressing of your Choice and pars eyed potatoes. Put potatoes on the Back Burner to boil first. Prepare beef next and Wash vegetables for salad while beef Roll is cooking. Items you should have in your pantry include butter or Margarine Green onions Salt and Pepper egg bread crumbs Worcestershire sauce and salad dressing. A for i Lnu