Meatballs

Yield: 5 batches (about 30 meatballs per batch)

Ingredients:
4 eggs
2 c dry bread crumbs or crushed Ritz crackers
1/2 c finely chopped onion
1 T salt
2 T Worcestershire sauce
1/2 t white pepper
4 lbs lean ground beef

Directions:
In a large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15in x 10in x 1in baking pan. Bake at 400* for 10-15 minutes or until no longer pink, turnign often; drain. Cool. Place about 30 meatballs each into quart sized freezer bags. May be frozen for up to 3 months.

For recipes that use these meatballs specifically, see Sweet and Sour Meatballs, Spaghetti and Meatballs, and Meatball Sandwiches.