Large Batch Baked Meatballs

"Makes a large batch, perfect for freezing. I have used mixed ground meats in this recipe: Italian sausage, veal, pork, lamb or a bit of everything...what ever I have in the freezer. Always start off with half ground beef."
 
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Ready In:
1hr
Ingredients:
9
Yields:
52 meatballs
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ingredients

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directions

  • Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
  • Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
  • Bake in 350 oven for 20 - 30 minutes, depending on size of meatball. Remove from oven and tilt tray to drain fat. Let meatballs cool before packaging.
  • Freeze up to one month.
  • Note: I have used whole wheat and flax seed bread with good results.

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Reviews

  1. The only thing I do differently is I toss in 1/2 cup of uncooked oatmeal. It makes the meatballs more tender, stretches the meat a tiny bit, adds nutrition and is completely undetectable. A trick from my German mother-in-law!
     
  2. These are great, I have made them several time, but neglected to review them, shame on me! I only use 1/4 cup of milk and don't squeeze it out. I also add 1 Tbsp. onion powder, take the garlic powder down to 1 Tbsp. and reduced the salt/pepper. Thanks for sharing this recipe.
     
  3. I fixed these for a small company dinner (5 people).. I only made 1/2 batch and wished I had made the whole thing and frozen the left overs..the only thing I added was some fresh minced onions,bell peppers & garlic and only used about 3/4 tsp of the garlic powder ..this was entirely a personal preference. This would be a good base for an Itilian meatloaf also.. I'm glad I picked this one for the fall PAC
     
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