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
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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