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Make-Ahead Meatballs

Total Time

Prep: 30 min. Bake: 10 min.

Makes

5 batches (about 30 meatballs per batch)

My husband and I have company often. 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. —Ruth Andrewson, Leavenworth, Washington
Make-Ahead Meatballs Recipe photo by Taste of Home

Ingredients

  • 4 large eggs, lightly beaten
  • 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 (90% lean)

Directions

  1. Preheat oven to 400°. In a large bowl, combine the first 6 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 for 10-15 minutes or until no longer pink, turning often; drain. Cool.
  3. Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.

Nutrition Facts

5 meatballs: 134 calories, 6g fat (2g saturated fat), 62mg cholesterol, 334mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch.

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