VERSATILE MEATBALLS and SAUCES In a casserole dish, meatballs become a quick solution to tonight's dinner or an interesting sauce can turn them into a tasty appetizer when entertaining guests.

Basic Meatball Mixture:     1 lb 500 g LEAN or MEDIUM GROUND BEEF 1 1 egg ½ cup 125 mL bread crumbs/rolled oats ¼ cup 50 mL finely chopped onions 1 1 clove garlic, minced 2 tsp 10 mL Worcestershire sauce ½ tsp 2 mL EACH of salt and pepper

Mix all ingredients and shape into 1 inch (2.5 cm) balls. Arrange meatballs in a large, shallow baking pan. Bake in 500°F (200°C) oven 8 to 10 minutes or until no longer pink in the centre. Remove meatballs to plate; use immediately, refrigerate or freeze. To freeze, place meatballs in a freezer bag, squeeze out excess air and store in freezer up to 6 months. Makes about 24 - 1 inch (2.5 cm) meatballs for appetizers or split into 4 single servings for freezing. Sauces: Honey Garlic Sauce Melt 1 tbsp (15 mL) butter in a saucepan; saute 4 cloves of crushed garlic until tender. Add ¾ cup (175 mL) ketchup, ½ cup (125 mL) liquid honey and ¼ cup (50 mL) soy sauce. Bring to a boil. Add meatballs, reduce heat and simmer 5 minutes, stirring occasionally, until sauce thickens slightly. Serve as an appetizer with cocktail forks or fancy toothpicks or serve as a meal over a bed of rice and with a garden salad. Quick Mushroom Wine Sauce Combine 1 cup (250 mL) white wine with 1 can (10 oz/248 mL) mushroom soup in a medium sauce pan. Stir well and bring to a boil. Add a batch of oven warmed meatballs and simmer over low heat until heated throughout. Serve as an appetizer with fancy toothpicks. Hot 'N Tangy Sauce Combine ½ cup (125 mL) grape or apple jelly, ½ cup (125 mL) chili sauce and 2 tbsp (30 mL) soy sauce in a sauce pan. Cook at high for 2 minutes, until well blended. Add the above cooked basic meatballs. Serve on a serving plate with fancy toothpicks. Note:  Remember to thaw meatballs before using in any of these recipes and some may require that you heat meatballs in the oven or microwave.