Freezer Meatballs

Author: Canadian Living

You can substitute lean ground chicken, lamb, pork or turkey for the beef.

  • Portion size 16 servings

Ingredients

  • 4 egg
  • 4 small onion grated
  • 1 cup dry breadcrumbs
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 lbs lean ground beef

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 315 mg
  • Protein 24 g
  • Calories 262.0
  • Total fat 15 g
  • Cholesterol 110 mg
  • Saturated fat 6 g
  • Total carbohydrate 7 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Freezer Meatballs