Meatballs...

I love this meatball recipe I got from a friend. I make a ton of these meatballs to use in spaghetti, meatball subs or as an appetizer. They are great!

MAKE-AHEAD MEATBALLS
Ruth Andrewson – Quick Cooking Collector’s Edition


4 eggs
2 c. dry bread crumbs
1/2 c. finely chopped onion
1 T. salt
2 t. Worcestershire sauce
1/2 t. white pepper
4 lbs. lean ground beef

Preheat oven to 400 degrees. In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-inch balls, about 12 dozen. Place in single layers in ungreased 15x10-inch baking pans. Bake for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months.