Meatballs

Meatballs are versatile, whether you like them as a comfort food with mashed potatoes and gravy, or in your spaghetti sauce. I do not buy the pre-packaged meatballs, but make my own, 5 pounds at a time and store them in my freezer.  They are easy to make and have been a meal saver on more than one occasion.

meatballs

MEATBALLS
5 eggs
2  1/2 cups fresh bread crumbs
2 Tablespoons dried minced onion
1 Tablespoon salt
3 teaspoons worcheshire sauce
1/2 teaspoon pepper
5 lbs ground beef

Pre-heat oven to 400. In a large bowl, beat eggs. Add remaining ingredients and mix well with your hands.  Shape into 1 inch balls. Place on an ungreased baking sheet and cook for 10-15 minutes. Drain excess grease and allow to cool on a cake cooling rack.

Once they are cool, layer them on wax paper and freeze individually until solid.  Then transfer them to a large freezer bag. This allows the meatballs to remain separate and you only remove the amount needed when ready to pre-pare.

MEAL OPTION 1: Add 25-30 thawed meatballs to a packet of prepared gravy mix. Heat through. Serve over mashed potatoes.

MEAL OPTION 2: Add 25-30 thawed meatballs to a jar of prepared spaghetti sauce, heat through. Serve over noodles.

MEAL OPTION 3: Campfire Foil Meals

TIPS:  A cookie scoop works well for measuring the meatballs.  If you want more rounded meatballs turn them often while cooking.  Meatballs can also be frozen in meal size portions.

 

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