Ingredients
-
4
-
2
-
1/2
-
1
-
2
-
1/2
-
4
-
-
-
-
-
-
-
-
Directions
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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Bowl, Beat Eggs. |
|
2
Done
|
Add the Next Five Ingredients. |
|
3
Done
|
Add Beef; Mix Well. |
|
4
Done
|
Lightly Pat Meat Mixture Into a 1-Inch Thick Rectangle. |
|
5
Done
|
Cut the Rectangle Into Squares the Desired Size of Your Meatballs. |
|
6
Done
|
Shape Each Square Into a Ball. |
|
7
Done
|
Place in Single Layers on Ungreased 15x10 Inch Baking Pans. |
|
8
Done
|
Bake at 400 Degrees For 10-15 Minutes or Until No Longer Pink; Turning Occasionally; Drain. |
|
9
Done
|
Serve or Cool and Place Desired Number of Meatballs Into Freezer Containers. |
|
10
Done
|
May Be Frozen For Up to 3 Months. |
