Meatballs for Freezing in Bulk
4 Eggs
2 cups dry bread crumbs
½ cup finely minced onion
1 tablespoon salt (optional)
2 teaspoons Worcestershire sauce
½ teaspoon white pepper
4 pounds lean ground meat
Oven:  400 °

In a very large bowl, beat the eggs; then add remaining ingredients, mixing well. Shape into balls and place in a single layer in a 15 x 10 x 1-inch pan.  Bake 10-15 minutes, turning often. Drain, cool, then pack 5 meatballs per serving into marked freezer bags or containers. Will keep in deep freeze for 3 months.

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