Make-ahead Baked Meatballs

These are tasty and easy to make meatballs that can be used in many recipes. I especially like the suggestion for how to quickly form the meatballs. It is from Taste of Home magazine and is credited to Ruth Andrewson.

• Ready In: 30 mins
• Yields: 3-4 batches

Ingredients

• 4  eggs
• 2  cups  dry breadcrumbs
• 1⁄2 cup  finely chopped onion
• 1  tablespoon salt
• 2  teaspoons Worcestershire sauce
• 1⁄2 teaspoon white pepper
• 4  lbs lean ground beef

Directions

1. In a large bowl, beat eggs.
2. Add the next five ingredients.
3. Add beef; mix well.
4. Lightly pat meat mixture into a 1-inch thick rectangle.
5. Cut the rectangle into squares the desired size of your meatballs.
6. Shape each square into a ball.
7. Place in single layers on ungreased 15X10 inch baking pans.
8. Bake at 400 degrees for 10-15 minutes or until no longer pink; turning occasionally; drain.
9. Serve or cool and place desired number of meatballs into freezer containers.
10. May be frozen for up to 3 months.