• 30servings
  • 25minutes
  • 139calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 eggs, lightly beaten

  2. 2 cups dry bread crumbs

  3. 1/2 cup finely chopped onion

  4. 1 tablespoon salt

  5. 2 teaspoons Worcestershire sauce

  6. 1/2 teaspoon white pepper

  7. 4 pounds lean ground beef (90% lean)

Instructions Jump to Ingredients ↑

  1. Make-Ahead Meatballs Recipe photo by Taste of Home In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen.

  2. Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool.

  3. Place about 30 meatballs into each freezer container. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).


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