Make-Ahead Meatballs Recipe #371193
These tasty meatballs can be used right away or frozen for up to 3 months for later use. I used them to make meatball stroganoff but they would be good in a meatball sub or with spaghetti also. The recipe is easily multiplied.
by Irmgard
17 min | 5 min prep
35 meatballs
- 1 lb lean ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- In a bowl, blend together the beef, bread crumbs, 1/4 cup water, egg, Worcestershire sauce, garlic, salt and pepper.
- Roll by rounded 1 tablespoon into balls.
- Bake on a foil-lined baking sheet in a 375 degree F oven until meat thermometer inserted into several reads 160 degrees F, about 12 minutes.
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5 stars