Super Easy Meatball Recipe

I've had a few requests for my meatball recipe, so here it is- documented online forever and forever. I got this recipe from a Taste of Home magazine. (by the way, I love that magazine!) It's supposed to be so you can make 12 dozen meatballs and then freeze them and defrost as needed for different meals. But I usually make only 1/4 of the recipe and it works fine too (Keep in mind, I'm totally a "what I have on hand" chef, so I rarely ever make a recipe just as it's written, because I never have all of the stuff). They are delicious and super easy!

Make-Ahead Meatballs

• 4 eggs
• 2 cups dry bread crumbs (I make my own after drying out the heels of bread loaves and sending them through my food processor, you can also toss in some seasonings to give them more flavor)
• 1/2 cup finely chopped onion (must be super finely chopped. When I first made meatballs after we first got married, it was a different recipe, but I did not chop the onions up small enough and the meatballs were horrible.)
• 1 Tablespoon salt
• 2 teaspoons Worcestershire sauce (I never have this, so I usually just use BBQ sauce or soy sauce or whatever I have, it's such a small amount, it doesn't matter too much)
• 1/2 teaspoon white pepper (I don't even know where you get that, so I just use normal pepper)
• 4 lbs ground beef

1. In a large bowl, beat the eggs. Add the next five ingredients. Add beef; mix well.
2. Shape into 1-inch balls, about 12 dozen. (I use my small cookie scoop to keep them even)
3. Place in single layers on ungreased 15x10x1 baking pans (I always use my jelly roll pans, but you could use a 13x9 or a cookie sheet- depending on the leanness of your beef)
4. Bake at 400 for 10-15 minutes until no long erpink, turning often. Drain.
5. Cool, place about 30 meatballs each into freezer containers.
6. May be frozen for up to 3 months.

The recipe came with other variations (sweet and sour, sweedish, etc) to make with the frozen meatballs, but I have those filed elsewhere. If you want them, you're welcome to come sift through my recipe box. I usually just serve the meatballs as an appetizer, or with a teriyaki sauce, or with spaghetti.