This recipe comes from an old family friend of my moms and makes many, many meatballs. You can cut the recipe in half if you prefer but these meatballs are so delicious and freeze so well, you’ll be surprised how quickly you go through them.
We buy the warehouse pack size of ground beef when it comes on sale and use it to make the meatballs adjusting ingredients appropriately to the amount of beef used. These meatballs can be used in a variety of dishes. Find one that you like and supper is done in no time.
Makes four dozen golf ball sized meat balls. More if you make them smaller.
- 4 eggs
- 1 cup fine dry bread crumbs
- 1 cup milk
- 1/2-3/4 cup finely chopped onion
- 1/2 cup finely chopped parsley
- 1-2 tsp salt
- 1 1/2 tsp dry mustard
- 4 lb ground lean beef
- In a large bowl, beat eggs and stir in bread crumbs until combined. Stir in milk, onion, parsley, salt and mustard. Add meat and mix with hands until well blended. Roll into small meatballs and place into a large shallow baking pan (or broiler pan). Bake in 400F oven for 25 minutes or until browned. Let cool, then freeze in airtight containers or ziplock bags. Will keep in freezer for up to 6 months.
Here are just a couple ideas we use for Meatballs:
Spaghetti & Meatballs.
Buy a bottle of your favourite sweet & sour sauce (or teriyaki), cut up a pepper, open a can of pineapple tidbits, throw all of it plus your meatballs into a crockpot for 4 hours and supper is ready.
Jelly Balls from the Best of Bridge (you can google this recipe), it has chili sauce & grape jelly – is quick, easy and so tasty.
Cook up some pasta, warm up some pasta sauce…mix together with some meatballs…throw it into a casserole dish…top with all kinds of gooey cheese and bake for approx. 30 minutes (350F) for a delish baked meatballs and pasta.