Saturday, April 25, 2009

Make ahead Meatballs / Meatloaf

4 eggs
2 cups dry bread crumbs
½ cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
½ teaspoon pepper
4 pounds lean ground beef

In a large bowl, beat eggs. Add next five ingredients. Mix well. Add beef and mix again. Shape into 1 inch balls, approximately 12 dozen. Place in single layers in ungreased 15 inch by 10 inch by 1 inch pans. Bake at 400 degrees for 10-15 minutes or until no longer pink. Drain and cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yields 5 batches of approximately 30 meatballs each.

This recipe also works great for meatloaf – shape a full batch into 4 loaves and bake on cookie sheets in 400 degree oven until cooked through. Or, shape into hamburger patties for an easy start to Salisbury Steaks (just add your favorite brown gravy!)

Serving Suggestions
Spaghetti and meatballs with garlic bread or breadsticks and green salad
Sweet and sour meatballs over rice with steamed vegetables and homemade rolls
Barbeque meatball sandwiches with cold salads, fresh vegetables or chips
Barbeque meatballs served over rice with steamed vegetables and homemade rolls
Meatloaf with baked or mashed potatoes, steamed vegetables and brown gravy
Salisbury steak patties with mashed potatoes, brown gravy and steamed vegetables

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