Make Ahead Meatballs
Makes 5 batches about 30 meatballs ea
Photo: TheCulinaryGeek (CC BY 2.0)
A large make-ahead batch of baked beef meatballs seasoned with onion, Worcestershire, and white pepper, portioned into containers and frozen for later use.
Directions
- In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15 in x 10 in by 1 in baking pans. Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer bags or containers. May be frozen for up to 3 months; Yield: 5 batches about 30 meatballs each.
- Top make meatballs all same size. Roll out meat to a square about 1 inch thick. Measure and cut into 1 inch squares then roll into one inch balls. They should be all about equal in size for even cooking time.
- In a large bowl, beat the eggs. Add the dry breadcrumbs, finely chopped onions, salt, Worcestershire sauce, and white pepper.
- Add the ground beef and mix well.
- Shape into 1-inch balls (about 12 dozen). To make the meatballs all the same size, roll the meat out to a square about 1 inch thick, measure and cut into 1-inch squares, then roll each into a 1-inch ball so they are all equal in size for even cooking time.
- Place in single layers in ungreased 15 in x 10 in x 1 in baking pans.
- Bake at 400 degrees for 10-15 minutes, or until no longer pink, turning often; drain.
- Cool, then place about 30 meatballs each into freezer bags or containers. May be frozen for up to 3 months. Yield: 5 batches, about 30 meatballs each.
Goes well with
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