Chocolate and other food groups

This is from the Make a Mix Cookbook and it's been a popular recipe at my house. Ellen loves these meatballs; in fact, she prefers them to 'store bought' ones. Meatball Mix 4 lbs. lean ground beef 2 eggs, slightly beaten 1 c. dry bread crumbs 1/2 c. finely chopped onion 1 Tb. salt 1 tsp. pepper 1 1/2 c. milk Preheat oven to 375 degrees. Combine all ingredients and mix well. Shape mixture into 1 1/2 inch meatballs. Bake in a mini muffin pan for best result, or place on an ungreased baking sheet with an edge and bake for 25 to 30 minutes or until done. If using a baking sheet, turn once during cooking. Remove immediately and drain on paper towels. When cooled, put 20 meatballs each into 4 freezer containers, leaving 1/2 inch space at top. Seal and label. Freeze. Use within 3-4 months. Makes about 80 meatballs. I separated out 1/4 of the mix for Asian meatballs and added 1/2 tsp. red pepper flakes. Then I added 1 1/2 to 2 tsp. Italian seasoning to the rest and made Italian mea...

I made these when were first married. Randy and I loved them. 1/2 c. plain yogurt 1 Tb. chopped fresh mint Salt 1 green onion 1 lb. ground beef 1 tsp. cumin 3/4 tsp. coriander 1/4 tsp. cayenne pepper Combine yogurt, 1 tsp. mint, 1/8 tsp. salt and set aside for sauce. Mince onion, combine with remaining mint, ground beef, 1 tsp. salt, and spices. Shape ground beef mixture into 16 meatballs and string them onto skewers. Broil or grill meatballs, turning once, until browned, about 5 minutes. Serve with yogurt sauce. Serves 4 as main dish or 8 as appetizer.