~ Ruth Andrewson – Quick Cooking Collector’s Edition
4 eggs
2 c. dry bread crumbs
1/2 c. finely chopped onion
1 T. salt
2 t. Worcestershire sauce
1/2 t. white pepper
4 lbs. lean ground beef
Preheat oven to 400 degrees. In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-inch balls. Place in single layers in ungreased 15x10-inch baking pans. Bake for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months.
Makes about 12 dozen meatballs, but you can make fewer, bigger ones if you prefer.
Notes: I often make a double or triple batch, which takes a little time, but is so worth it once the freezer's full of meatballs. I usually replace the bread crumbs with rolled oats because we always have them on hand, and prefer to make fewer, larger meatballs. I bake them in whatever pans I have available and don’t turn them at all while they cook. They can be used for alphabet soup with meatballs, sweet & sour meatballs, meatball sandwiches, homemade or store-bought spaghetti sauce, or whatever you want.
1/2 c. finely chopped onion
1 T. salt
2 t. Worcestershire sauce
1/2 t. white pepper
4 lbs. lean ground beef
Preheat oven to 400 degrees. In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-inch balls. Place in single layers in ungreased 15x10-inch baking pans. Bake for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months.
Makes about 12 dozen meatballs, but you can make fewer, bigger ones if you prefer.
Notes: I often make a double or triple batch, which takes a little time, but is so worth it once the freezer's full of meatballs. I usually replace the bread crumbs with rolled oats because we always have them on hand, and prefer to make fewer, larger meatballs. I bake them in whatever pans I have available and don’t turn them at all while they cook. They can be used for alphabet soup with meatballs, sweet & sour meatballs, meatball sandwiches, homemade or store-bought spaghetti sauce, or whatever you want.
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