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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 30 |
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My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. Ingredients:
4 eggs, lightly beaten |
2 cups dry bread crumbs |
1/2 cup finely chopped onion |
1 tablespoon salt |
2 teaspoons worcestershire sauce |
1/2 teaspoon white pepper |
4 pounds lean ground beef (90% lean) |
Directions:
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen.
2. Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool.
3. Place about 30 meatballs into each freezer container. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).
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