LARGE BATCH BAKED MEATBALLS

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Large Batch Baked Meatballs image

Makes a large batch, perfect for freezing. I have used mixed ground meats in this recipe: Italian sausage, veal, pork, lamb or a bit of everything...what ever I have in the freezer. Always start off with half ground beef.

Provided by Abby Girl

Categories     Meat

Time 1h

Yield 52 meatballs

Number Of Ingredients 9

2 slices bread, crust removed, torn into pieces
1/2 cup milk
1 1/2 lbs ground beef
1 1/2 lbs ground pork
2 large eggs, lightly beaten
1/2 cup fresh parsley, chopped
1/2 cup parmesan cheese, grated
2 tablespoons garlic powder
2 teaspoons salt and pepper

Steps:

  • Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
  • Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
  • Bake in 350 oven for 20 - 30 minutes, depending on size of meatball. Remove from oven and tilt tray to drain fat. Let meatballs cool before packaging.
  • Freeze up to one month.
  • Note: I have used whole wheat and flax seed bread with good results.

Nutrition Facts : Calories 79.3, Fat 5.3, SaturatedFat 2.1, Cholesterol 30.5, Sodium 43.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 6.6

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