Saturday, February 11, 2012

Make Ahead Meatballs

4 lb lean ground beef
4 eggs
2 C dry bread crumbs
1/2 C finely chopped or minced onion
2 tsp Worcestershire sauce
salt and pepper to taste

in large bowl beat eggs
add rest of ingredients and mix well with clean hands
shape into 1 inch balls
(I used the medium cookie dough baller from pampered chef)
place in a single layer on ungreased baking pan
bake at 400 for 10-15 minutes until no longer pink, turning often
drain and repeat until all are cooked
cool completely
freeze in serving sizes for up to three months, vacuum seal to prevent freezer burn

Until Next TIme.....


  1. I love making meatballs and freezing them..It saves so much time..Thumbs up to you!

  2. Thanks for reminding me I need to do this again. These are so much better than the bags of meatballs you buy in the store that are mostly filler and sometimes taste nasty.