“Portions of this recipe were artfully stolen from various meat ball, meat loaf, and hamburger recipes over the years and skilfully blended by yours truly. They're good--if I do say so myself.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry ingredients.
  2. Lightly beat eggs, Worcestershire sauce, and half-and-half; add to dry ingredients and mix well.
  3. Add the meat of your choice, mix well. Form into 3/4-inch balls.
  4. (I cheat, after I roll them I flatten mine until they're about 3/8-inch thick. They're easier to fry that way, just flip them with a spatula when one side is done instead of rolling them around trying to get them evenly cooked on all sides).
  5. Brown well on all sides; drain on a paper towel.
  6. To freeze, place freezer paper, slick side up on a cookie sheet.
  7. Arrange the cooled meat balls on it.
  8. When frozen transfer to freezer bags.
  9. I usually make a double or triple batch so I'll have extra to freeze, they're that handy to have about.

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