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.
Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com
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