Meatballs

Ingredients:
One pound (500 g) ground beef or pork or a mixture of these
One half teaspoon (2.5 ml) salt
One half cup (125 ml) plain bread crumbs
One quarter teaspoon (1 ml) whole fennel seeds
One quarter teaspoon (1 ml)powdered bay leaves
(Powdered bay leaves can be found in Mexican markets)
One quarter teaspoon (1 ml) oregano leaves, rubbed fine
One teaspoon (5 ml) rubbed sage
One garlic clove, pressed

Method:
Ground meat from the grocer works fine but I prefer to grind my own.  I can control the amount of fat
in the ground meat and save money too.  Bone-in pork chops are less expensive than ground pork and
have the right amount of fat.
Mix the above ingredients well.  At this point I like to put the meat in the refrigerator for thirty minutes
or so to let the breadcrumbs draw moisture out of the meat.  The meatballs will be easier to form and
they will hold together better.  Divide the meat mixture into eight parts and roll these into balls which
will be about two inches (5 cm) in diameter.  Bake on lightly greased pan at 375F (190C) until nicely
browned.  This will take about thirty minutes.