This recipe makes about 70 meatballs. After they cool, I store them in the freezer in a ziplock bag and just remove as needed for quick meals. You can always use them over pasta with a red sauce, but don’t be afraid to branch out with an Asian style sauce and rice noodles, or brown gravy & mashed potatoes.
The majority of them in our house are used for meatball sandwiches. 5-6 meatballs heated in jarred spaghetti sauce, then spread on a crusty roll, topped with mozzarella and popped under the broiler for a few minutes will feed a hungry 16 year old any time of day or night!
(Ground beef is a regular part of our CSA shares and can also be purchased in our daily grind packages.)
Meatballs
Ingredients
- 3 lbs Ground Beef
- 3 Eggs
- 1 1/2 cup Bread Crumbs
- 3 Tbs. Garlic Powder
- 3 Tbs. Onion Powder
- 1 Tbs. Basil
- 1 Tbs. Parsley Flakes
- 1/2 Tbs. Salt
- 1 Tbs. Pepper
Instructions
- Preheat oven to 375°
- Add all ingredients to a large mixing bowl and combine thoroughly.
- Cover 2 large cookie sheets with parchment paper and scoop meat mixture in approximately 1 – 1 ½ tablespoon sized balls. (I like to use a cookie scoop to keep them consistent.)
- Bake for 15-18 minutes.
