Freezer Meatballs
You can substitute lean ground chicken, lamb, pork or turkey for the beef.
Servings: 150 pieces
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 262 |
| pro | 24 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 7 g |
| fibre | trace |
| chol | 110 mg |
| sodium | 315 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 19% |
| vit A | 2% |
| vit C | 2% |
| folate | 8% |
-
4 eggs
4 small onions, grated
1 cup (250 mL) dry bread crumbs
4 tsp (20 mL) Worcestershire sauce
4 tsp (20 mL) Dijon mustard
1 tsp (5 mL) each salt and pepper
4 lb (2 kg) lean 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, enough for 4 meals of 4 servings each.
Source
Canadian Living Magazine: March 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »