Make-Ahead Meatballs

  Dinner

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.

Make-Ahead Meatballs

Average Rating: 4.92

TOTAL TIME: Prep: 30 min. Bake: 10 min.
YIELD: 5 batches (about 30 meatballs per batch).

Ingredients

  • 4 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)

Instructions

  • 1. 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.
    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.
  • 4.

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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