 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
From Quick Cooking (now calle Simple & Delicious). This versatile meatball mix that makes about 12 dozen meatballs, or 5 batches of 30 each that can be frozen for future use. I mix it up, set bowls of it on the table, line my three kids up armed with their own baking sheets & measuring spoons. They have a great time making the meatballs, then I bake them and flash freeze them, package them up and I've got lots of meatballs ready for recipes such as Meatball Sandwiches, Sweet-And-Sour Meatballs, Swedish Meatballs and, of course, Spaghetti! Ingredients:
4 eggs |
2 cups dry breadcrumbs |
1/2 cup onion, finely chopped |
1 tablespoon salt |
2 teaspoons worcestershire sauce |
1/2 teaspoon white pepper |
4 lbs lean ground beef |
Directions:
1. In a large bowl, beat eggs.
2. Add the next five ingredients.
3. Add beef; mix well.
4. Shape into 1-in. balls, about 12 dozen.
5. Place meatballs on greased racks in shallow baking pans.
6. Bake at 400 for 10-15 minutes or until no longer pink, turning often; drain.
7. Cool.
8. Place about 30 meatballs each into freezer containers.
9. May be frozen for up to 3 months.
10. Yield: 5 batches (about 30 meatballs per batch).
|
|