Kids and adults will devour these (fat free) meatballs

Utensils: 3 Qt. degreaser, an 11" or EOC, and 4 Qt. for the sauce, Saladmaster machine

Ingredients: (I usually make twice the recipe in one 3 Qt of the meatballs and freeze some)

Meat Balls 1 lb ground beef (regular is fine) 4 tsp chopped fresh parsley 4 tsp chopped fresh basil 4 tsp chopped fresh chives 1 egg white (optional) 1 tsp Worcestershire sauce

Sauce 1 carrot chopped on #1 cone 28 oz can diced tomatoes (salt free if possible) 1 4½ oz can tomato paste 3 tbsp dry red wine 1 onion, chopped on #2 cone ½ tsp sugar 1 stalk celery, chopped on #2 cone

Combine Ground beef mixture in bowl. Shape mixture into small meatballs (3/4 inch to 1 inch round). Place meatballs into 2 Qt degreaser. Put ½ inch of water in bottom of 3 Qt to catch fat. Put 2 Qt degreaser insert into 3 Qt. Start on medium temperature on large element, wait for clicking sound of the vapo-valve and lower heat to low. Wait 10-15 minutes while meatballs degrease. Stir once cooked to get rid of the fat. Scoop out onto a paper towel and pat dry (Keep covered until ready to fry or put into sauce).

Preheat EOC skillet until water beads. Fry meatballs until brown on all sides. Serve alone or great with any dipping sauce as an hors d'ouevres. Or serve into Vegetable Tomato Sauce over spaghetti.

Sauce Combine all ingredients at once. Medium, click, low. Blend if you like to a smooth sauce (using an electric mixer in the pan works well) or leave as is for a chunkier sauce. Serve hot with just meatballs or with pasta. Suitable for freezing.