Make-ahead Baked Meatballs
photo by I'mPat
- Ready In:
- 30mins
- Ingredients:
- 7
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>