Freezer Meatballs
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 262 |
| pro | 24 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 7 g |
| fibre | 0 |
| chol | 110 mg |
| sodium | 315 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 19 |
| vit A | 2 |
| vit C | 2 |
| folate | 8 |
- Portion size: 16
You can substitute lean ground chicken, lamb, pork or turkey for the beef.
Ingredients
- 4 4eggeggs
- 4 small 4smalloniononions, grated
- 1 cup 1cupdry breadcrumbs
- 4 tsp 4tspWorcestershire sauce
- 4 tsp 4tspDijon mustard
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper
- 4 lb 4lblean ground beef
Preparation
In bowl, beat eggs; mix in onions, crumbs, Worcestershire, mustard, salt and pepper. Mix in beef. Shape by level tablespoonfuls (15 mL) into about 150 balls.
Place 1/2 inch (1 cm) apart on 4 large foil-lined rimmed baking sheets; bake, 2 sheets at a time, in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until no longer pink inside, about 10 minutes.
Let cool for 30 minutes; refrigerate until cold. Freeze in single layer until solid. Transfer to 4 resealable freezer bags; press out air and seal. (Make-ahead: Freeze for up to 1 month.)
Makes about 150 pieces.
Source : Canadian Living Magazine: March 2005
