BASIC MEATBALLS

"Keep a supply of frozen meatballs on hand Anderson and pop them into pasta sauces (fresh or jarred), soups, stews and casseroles. Don't bother thawing the meatballs before cooking them; they'll hold together better if you don't."

1 pound lean ground beef chuck
1/4 pound fresh sweet Italian sausage, removed from casings
1/2 cup soft white bread crumbs
1/4 cup milk
3 tablespoons freshly grated parmesan cheese
2 tablespoons finely minced yellow onion
1 small garlic clove, mined
2 tablespoons minced fresh parsley
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

TO MAKE MEATBALLS:
Using hands, mix all ingredients together. Shape into 1-inch balls. Arrange, not touching, on foil-lined 12-inch pizza pan, set on freezing surface of 0-degree freezer. Freeze until firm.

TO STORE MEATBALLS:
Peel frozen meatballs off foil. Bundle into large plastic zipper freezer bag. Seal, date and label. Store in 0-degree freezer.

Use as recipes direct. These will keep 6 weeks.

Makes about 4 1/2 dozen (1-inch balls)
Source: Dinners in a Dish or a Dash by Jean Anderson