Tuesday, August 19, 2008



~ 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 absolutely love these!! I often do a double or triple batch, which takes a little time, but is so worth it once you have a ton of frozen meatballs. I usually replace some or all of the bread crumbs with crushed Ritz crackers or rolled oats I sent through the food processor and often make fewer, larger meatballs. Sometimes we do a split of half 93/7 lean ground beef and half ground venison. 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 meatballssweet & sour meatballs, meatball sandwiches,  homemade or store-bought spaghetti sauce, or whatever you want.

No comments: