This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Baja Fish Tacos See how to make marinated fish tacos on the grill. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Make-Ahead Meatballs

By: Ruth Andrewson

"'My husband and I have company often,' relates Ruth Andrewson of Leavenworth, Washington. '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.'"

Rate/Review | Read Reviews (50)

What to Drink?
	Zinfandel

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 servings

Ingredients

4 eggs
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

Directions

In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased 15-in. x 10-in. x 1-in. baking pans. bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).

Footnotes

Nutritional Analysis: One serving of 5 meatballs (prepared with egg substitute) equals 139 calories, 6 g fat (0 saturated fat), 22 mg cholesterol, 357 mg sodium, 6 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 5 meat, 2 lean meat, 1/2 starch.