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.

• Ready In: 1 hr
• Yields: 52 meatballs

Ingredients

• 2  slices  bread, crust removed, torn into pieces
• 1⁄2 cup milk
• 1 1⁄2 lbs ground beef
• 1 1⁄2 lbs ground pork
• 2  large eggs, lightly beaten
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 cup parmesan cheese, grated
• 2  tablespoons garlic powder
• 2  teaspoons  salt and pepper

Directions

1. Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
2. Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
3. 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.
4. Freeze up to one month.
5. Note: I have used whole wheat and flax seed bread with good results.