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Recipe: Make Ahead Meatballs (freeze ahead, Betty Crocker, 1970)

Main Dishes - Beef and Other Meats
MAKE AHEAD MEATBALLS


"These meatballs can be made in quantity and stored in the freezer for use in recipes. They'll keep in the freezer up to 2 months."

1 pound ground beef
3 tablespoons instant minced onion
1/2 cup dry bread crumbs
1 teaspoon salt (or to taste)
1/8 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1 egg
1/4 cup milk

Heat oven to 400 degrees F.

Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place in an ungreased (15 1/2 x 10 1/2 x 1-inch) jelly roll pan.

Bake about 10 minutes or until done.

TO FREEZE:
Cool meatballs about 5 minutes. Place in freezer 15 minutes. Pack partially frozen meatballs in freezer container, heavy plastic bag or wrap securely in aluminum foil. Label, date and place in freezer.

Makes about 35 (1-inch) meatballs

QUANTITY MAKE-AHEAD MEATBALLS
Makes about 105 (1-inch) meatballs

"Make this quantity recipe and keep these meatballs on hand for freezer-fast meals."

3 pounds ground beef
1/3 cup instant minced onion
1 1/2 cups dry bread crumbs
1 tablespoon salt (or to taste)
1/4 teaspoon ground black pepper
1 1/2 teaspoons Worcestershire sauce
3 eggs
3/4 cup milk

Make and freeze meatballs as directed above except-place one third of meatballs (about 35) in each of 3 (1-quart) freezer containers.

Source: Betty Crocker's Family Dinners in a Hurry, 1970
MsgID: 0111140
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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