Italian Meatballs

My son would happily eat spaghetti and meatballs every day. Once he requested a meatball the size of his head!! Simmered in sauce, these are excellent. This makes a big batch which I IQF and bring out as needed. I use smaller ones for S&MB and larger ones for meatball sandwiches topped with sauce and melted mozzarella cheese.

• Ready In: 1 hr 30 mins
• Yields: 1 batch

Ingredients

• 3  lbs lean ground beef
• 3  large eggs, beaten slightly
• 2  cups  Italian seasoned breadcrumbs

Directions

1. Combine all ingredients well in a large bowl.
2. Shape into equal sized balls IQF on cookie sheets, when frozen place in large freezer bags.
3. To cook, either frozen or fresh, place in gently simmering spaghetti sauce and simmer until cooked through and tender.