Meatballs ala Family Fun Magazine

These are really very tasty. They freeze really well, so you can make a double (triple, quad, etc.) and just pull out what you need from a freezer ziploc. I've used an entire "chub" of ground beef to make a large batch - and they stayed tasty even after a month or so in the freezer. They're also pretty versatile. We use them with marinara, pesto, or barbecue-sauce soaked on a toasted bun.

1/4 C. onion
1/2 C. parsley (3 T. dried)
1/2 C. parmesan cheese
1/2 C. bread crumbs
1 1/2 T. worchestershire sauce
2 eggs
1 1/2 pounds ground beef
1 t. dried oregano
1 t. dried basil
1/2 t. garlic powder
1/2 t. salt
1/8 t. pepper

Put all ingredients in large bowl and mix well with your hands. (I used to think this part was gross - but once you can get past the raw meat thing, it really is just like playing with playdough!) Portion out walnut-sized balls, and place on a baking-rack lined cookie sheet that has a lip. *The baking rack holds them out of the grease - You can put them straight on the pan, but be prepared for a little puddle of grease around each one. Don't worry about spacing either. I line them up with just a little space between each, and they cook just fine. Bake in a 350 degree oven for 20-25 minutes. If you decide to freeze them, cool completely, and pile into a ziploc in a single layer. Simply reheat them when you need them.