Freezer Meatballs

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Tested Till Perfect

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%

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




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