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Ma's Spicy Garlic Meatballs In a heavy skillet with a drizzle of olive oil, SAUTE: 10 bulbs ( not cloves) of garlic, separated, peeled, and  smashed with a wooden mallet When soft and pungent, add; 1 sweet Mayan onion, peeled and diced finely Remove from heat and allow to cool Meanwhile, in a 2 quart or larger bowl, mix; 1/2 Lb. lean ground beef, 2 eggs well beaten, 3 Tbsp. heavy cream,  2 Tbsp. Worcestershire Sauce, 4Tbsp. Tabasco (red or green), and 1/2 Lb. dried bread crumbs.  Add salt and pepper to taste.   Mix well, add cooled onion and garlic, and with relatively clean hands make balls the size of golf balls. Brown formed meatballs in skillet, adding olive oil as necessary.   Cook, turning, until all sides of meatballs are browned.   Serves one or two, depending upon species.

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