Meatball Mix

This recipe yields a large batch of savory, tender meatballs that are perfect for meal prepping. Made with lean ground beef, fresh onions, and a hint of Worcestershire sauce, these meatballs offer a robust, savory flavor profile. The addition of cornstarch and eggs ensures they stay juicy and hold their shape perfectly during baking. Whether you plan to toss them in marinara, add them to soup, or serve them as an appetizer, this mix is incredibly versatile. They freeze beautifully, making them a staple for busy weeknights.

Cooking Method: Baking

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 144

Calories: 1555.9

Description

This recipe yields a large batch of savory, tender meatballs that are perfect for meal prepping. Made with lean ground beef, fresh onions, and a hint of Worcestershire sauce, these meatballs offer a robust, savory flavor profile. The addition of cornstarch and eggs ensures they stay juicy and hold their shape perfectly during baking. Whether you plan to toss them in marinara, add them to soup, or serve them as an appetizer, this mix is incredibly versatile. They freeze beautifully, making them a staple for busy weeknights.

Ingredients

4 pound Lean Ground Beef
2 cup Dry Bread Crumbs
1 tablespoon Salt
1/4 teaspoon Pepper
4 Large Eggs, Slightly Beaten
1/2 cup Onion, Finely Chopped
2 tablespoon Cornstarch
2 teaspoon Worcestershire Sauce

Directions

1
Preheat the oven to 400&# 194;Â°F (205ÃÂ°C) and line several baking sheets with parchment paper or a silicone mat.
2
In a large mixing bowl, combine the ground beef, dry bread crumbs, salt, pepper, beaten eggs, finely chopped onion, cornstarch, and Worcestershire sauce.
3
Mix the ingredients gently with your hands or a wooden spoon until just combined; avoid overmixing to keep the meatballs tender.
4
Roll the mixture into uniform 1-inch balls.
5
Place the meatballs on the prepared baking sheets, ensuring they are not touching each other.
6
Bake for 10 to 15 minutes, or until the meatballs are browned on the outside and cooked through.
7
Remove from the oven and transfer the meatballs to paper towels to drain any excess grease.
8
Allow the meatballs to cool completely to room temperature.
9
Pack approximately 30 meatballs into each of five 1-quart freezer-safe containers, leaving about 1/2 inch of headspace.
10
Seal the containers tightly, label them with the date, and freeze for up to 3 months.

Nutrition Facts

Servings 144

Amount Per Serving
Calories 1555.9kcal

% Daily Value *
Total Fat 55.3g86%
Saturated Fat 20.5g103%
Cholesterol 531.5mg178%
Sodium 15942.5mg665%
Total Carbohydrate 101.6g34%
Dietary Fiber 9.0g36%
Sugars 2.5g
Protein 148.3g297%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, meatballs, freezer meals, meal prep, appetizer, ground beef, easy dinner, homemade, batch cooking, protein, onion, worcestershire, baked, family style, versatile, comfort food, pantry staple, leftovers, quick recipe

Read it online: https://www.chefs-mate.com/recipe/meatball-mix/