More than just a bad Bill Murray movie from 1979…
Whenever I buy a large quantity of ground beef (on sale), I always make a batch of meatballs to keep in the freezer for future recipes. By “a batch”, I mean triple or quadruple a regular recipe. Today I tripled this one for plain, basic meatballs, using ground sirloin, and ended up with 80 meatballs, about ping-pong ball size.
Some will be for supper tonight in the Meatball Minestrone Soup. The rest will be flash frozen and stored in a Ziplock bag. We’ll pop some in the crockpot with barbecue sauce for Super Bowl snacks, and Jessi is planning to co-host a baby shower in early February and I’m “catering” the event, so a few dozen will go for that. Perhaps a meal of spaghetti and meatballs or mashed potatoes with meatballs in brown gravy to use up the rest? We’ll just have to see…
I bake my meatballs on a cookie sheet covered in aluminum foil and sprayed with non-stick cooking spray. They take about 25 minutes at 350 degrees F. When they come out of the oven, they go onto wire cooling racks with waxed paper underneath to catch any drips. This batch didn’t have that issue (93% lean meat).
This recipe came from a Google search – you can click on the title to go to Recipezaar and see the original.
25 min | 5 min prep
- 1 lb ground beef (we also use ground turkey)
- 1/2-2/3 cup dry breadcrumbs (can also use seasoned crumbs)
- 1/4 cup milk
- 1/4-3/4 teaspoon salt (optional)
- 1/2 teaspoon Worcestershire sauce
- 1 small onion, chopped (approx 1/4 c)
- 1 egg
Combine all ingredients and shape into 20-24 meatballs (1 to 1-1/2 inches each).
To oven bake: Place in ungreased 9x13 pan (you may want to line it with foil for easier clean-up).
Bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape.