I got the idea to make mini meatballs from . OMG, people spend way too much time on making characters and scenes, but they are stunning to look at. I wanted to make a bite-sized meatball that would work well with stir fry, rice, pasta or just by themselves.

1/2 pound ground beef, chicken or turkey

1/8 cup, each, finely chopped carrot, celery, onion

1 egg

1 slice bread, crumbled

1/2 teaspoon, each, Jane’s Crazy Mixed Up Salt, Mrs Dash Table Blend, dried parsley

Saute the veggies with a little water in a small skillet. Set aside to cool slightly. Mix meat, veggies, and egg. Mix thoroughly without overmixing. Mix in bread crumbs and seasonings. Form into small meatballs, approximately 1 teaspoon each. Place in a preheated skillet over medium heat. Cook for about 3 minutes, turn and cook about 3 more minutes. Cover, remove from heat and let stand for about 15 minutes.

Makes approximately 22 mini meatballs

Tips: You can use other vegetables like mushrooms, zucchini, yellow squash, bell pepper, broccoli, cauliflower, eggplant, etc.

You can season these with basil, oregano, thyme and garlic to make them Italian. Use ginger, soy sauce and red pepper flakes for an Asian flavor. Cumin, chili powder and garlic turns them into Mexican meatballs.

Use within 3 days or freeze for up to two months. Wrap three or four in waxed paper and place parcels in an airtight container. When you’re ready to use there’s no need to thaw. Just pack in your bento and they’ll be thawed by lunchtime.