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LOCATION: Recipes >> Beef Veal >> Meatballs 54

Print this Recipe    Meatballs 54

Basic Meatballs

2 eggs
1/2 cup fine dry bread crumbs
1/2 cup milk
1/4 cup finely chopped onion
1/8 cup finely chopped parsley
1 teaspoons salt
3/4 teaspoons dry mustard
2 lb ground beef

In large bowl, beat eggs and stir in bread crumbs until well
combined. Stir in milk, onion, parsley, salt and mustard. Add meat
and knead with wet hands until well blended. Pat meat into rectangle
about 1-inch thick. Cut into 1-inch squares and form each square
into ball.

Place meat balls in large shallow baking pan and bake in 400: F
oven for about 25 minutes or until browned. With slotted spoon,
transfer meatballs to trays, spacing balls so they are not touching.
Let cool, then freeze until firm. Package in heavy plastic bags,
seal securely and store in freezer.

Yield: 6 dozen

Notes: This recipe will give you evenly sized meatballs. Double
the recipe if you plan to freeze them. I always add half a dozen
or so minced garlic cloves. You can add any herb to suit your own
taste. They are great to have on hand in the freezer as a base
for a fast meal. Heat them in your favourite tomato based sauce
and serve with spaghetti or with pineapple chunks and sauteed green
pepper chunks in a sweet and sour sauce with rice. Also good
beneath toothpicks with a hoisin based sauce for dipping.

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