Title: Momma's Mediterranean Meatballs
Categories: Meat
Yield: 1 Batch

1/3	ts	Allspice
1/3	ts	Mace
1/3	ts	Cinnamon
1/2	ts	Salt
1/4	ts	Pepper
1/2	c	Bread crumbs
1/4	c	Water
1		Egg
		Celery leaves, chopped
		Green onion, chopped
		Parsley, chopped
		Cilantro, chopped
1 1/2	lb	Meat, ground
BREAD CRUMBS
		Bread slices (old)
1	tb	Basil leaves
1/2	tb	Oregano
1/2	tb	Onion powder

PREPARE BREAD CRUMBS: Dry old bread in the oven slowly. Mash dried bread finely. Add seasonings to 3 to 4 cups of bread crumbs; mix well and store in sealed container.

PREPARE MEATBALLS: Mix all ingredients (except meat) well. Add ground meat and knead until well-mixed. Form into balls. Bring 1 1/2 quarts of water to boil. Add meatballs and cook one hour.

Ritta says her mom drains the water after cooking the meatballs; then she skims the fat from the top and refrigerates it to make "a wonderful stock for soup."

MY NOTES:

* I used store-bought bread crumbs and added approximately 1/4 teaspoon chopped basil (cinnamon basil) and 1/8 teaspoon each oregano and onion powder.

* I used just under 1/2 cup each parsley, celery leaves (most of leaves from one bunch celery) and green onions.

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