Large Batch Baked Meatballs

“Makes a large batch, perfect for freezing. I have used mixed ground meats in this recipe: Italian sausage, veal, pork, lamb or a bit of everything...what ever I have in the freezer. Always start off with half ground beef.”
READY IN:
1hr
YIELD:
52 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
  2. Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
  3. Bake in 350 oven for 20 - 30 minutes, depending on size of meatball. Remove from oven and tilt tray to drain fat. Let meatballs cool before packaging.
  4. Freeze up to one month.
  5. Note: I have used whole wheat and flax seed bread with good results.

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