Monday, August 24, 2009


Recipe From: Taste Buds
I had made these a long time ago and froze a bunch of them. We put them with spaghetti the other night and they were so moist and soft!

4 lbs lean ground beef
2 eggs (slightly beaten)
1 cup dry Italian bread crumbs
1/2 cup onion (finely chopped)
1 tbsp salt
1 tsp pepper
1 3/4 cup milk
1/4 cup Worchestershire sauce

Combine all ingredients. Blend well. Shape mixture into 1-1/2" balls. Place on ungreased cookie sheet and bake 25-30 minutes until brown. Remove immediately and drain on paper towels.
Line on parchment paper on a cookie sheet and place in the freezer for about an hour. Once they are frozen, put in ziploc bags. Freeze and use within 3 months. Makes about 80 meatballs.

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