Name: Make-ahead Baked Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

2

Recipe by Chris from Kansas

3

People talking

Join In Now Join the conversation!

Make-ahead Baked Meatballs created by ImPat

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:: 30mins
Yields:
Units:

3

People talking

Join In Now Join the conversation!

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

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Chris from Kansas

Contributor

@Chris from Kansas

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by ImPat

12/2/2009

A good basic meatball recipe (I did omit the onion due to allergy issues) but otherwise followed through after scaling back to 1.5lb lean mince (ground beef) (about 700grams) which served 4 of us adequately with a salad and garlic bread with enough meatballs left over for DH to have 2 meals for work. I made a mushroom spaghettie sauce to serve over the meatballs and pasta. I baked the meatballs (24 of them) at 180C fan forced oven for 15 minutes (slightly pink in centre) but finished cooking in the spaghettie sauce - would recommend a slight undercooking if freezing as they would finish cooking on reheating or steeping in a sauce). Thank you Chris from Kansas for a quick easy recipe, made for Bargain Basement.

Reply
photo by ImPat

12/2/2009

Reply
photo by Chris from Kansas

3/21/2005

Reply
photo by Chris from Kansas

3/21/2005

Reply
review by Cherylau

7/12/2004

This was really easy to make and to pare down, I only had enough mince beef to make half a batch. But it made enough for 2 meals - sort of - no one liked the sauce I made so they only ate the meatballs - later I went to the kitchen to find half of the rest eaten as well.

Reply