Hints for making large quantities of meatballs.

A method of mass producing meatballs for a wedding reception or any large meal. These may be cooked and frozen ahead for up to a month.

• Ready In: 35 mins
• Yields: 20 meatballs

Ingredients

• 1  lb ground beef
• 1  cup  breadcrumbs or 1  cup  cracker crumb
• 1⁄2 cup parmesan cheese
• 1  egg
• 1  teaspoon onion powder
• 1⁄4 teaspoon pepper
•  salt

Directions

1. Using your favorite recipe for meatballs.
2. Decide on what size your meatballs will be.
3. Figure out how many meatballs per pound.
4. Make meatball mixture in 5 lbs batches.
5. Chill well.
6. Using a rolling pin, roll out 5 lbs of chilled meatball mixture into a large rectangle.
7. Use a pizza cutter to cut.
8. Example: Small meatballs= 20 per pound; 5 X 20= 100; Halve the mixture 2 x 50; 10 x 5 and so forth.
9. Form balls out of the square pieces of meat mixture.
10. Place on greased baking sheet.
11. Bake at 350 F until done.
12. These should be turned once during cooking.
13. Drain, cool and place in gallon ziplock bags until ready to heat.