Thursday, April 30, 2009

Meatball Mix

Here is the recipe I made for the meatballs. I love this recipe, I do add about 1/2 teaspoon basil to it. Comes in handy when a quick meal is needed. Can use for spaghetti and meatballs, meatball soup, sweet & sour meatballs, meatball sandwiches, meatball stew, etc....

4 pounds lean ground beef

4 eggs, slightly beaten

2 cups dry breadcrumbs

½ cup finely chopped onion

2 teaspoons salt

2 tablespoons cornstarch

¼ teaspoon pepper

2 teaspoons Worcestershire sauce


Preheat oven to 400˚F. Combine all ingredients in a large bowl. Blend well. Shape mixture into 1-inch balls. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes, until browned. Remove immediately and drain on paper towels. When cooled, put about 30 meatballs each into five 1-quart freezer containers, leaving ½-inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 144 meatballs.


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