Meatballs/Marjoram

Herbs and Butters

Recipe Ladies Family Herb Garden

1 pound ground sirloin

2 medium eggs

¼ cup fresh grated Romano or Parmesan cheese

¼ cup Italian seasoned bread crumbs

2 cloves fresh garlic, minced

½ cup sweet yellow onion, diced

1 tablespoon fresh oregano,* leaves only

1 tablespoon fresh marjoram, * leaves only

2 tablespoons olive oil

Salt and fresh ground pepper to taste

Mix all ingredients together in a large mixing bowl. Roll into balls. Heat oil in a Large frying pan over medium-high heat. Turn meat balls occasionally so entire surface is browned. Remove from pan. Serve on fresh cooked

pasta covered with your favorite tomato sauce.

Yield: 12 meatballs.

Harvest and preparation – For fresh use, harvest before flowering. Cut early in the morning, just after the dew has evaporated and before the sun is hot. Place stems in a colander and rinse under cold running water. Pat dry with paper towels. Remove leaves from stems and chop with a very sharp knife.

Carolyn Gass Hardimon, M. S. Home Economist