RAINY DAY MEAT BALLS (9 DOZEN)
Rose Mary Mogan
I tend to get many of my food items there not only for the consistency in great quality but for the value, especially when there is a sale. You do pay more in the beginning but there is no fat or waste, & with this recipe I was able to make 9 dozen average size meat Balls.
I used some & froze the remainder 4 later.
- 5 lb
- ground round (good quality)
- 4 large
- eggs, room temperature
- 4 c
- panko bread crumbs (japanese bread crumbs)
- 10 clove
- garlic (minced) less if desired
- 2 1/2 c
- 1% milk
- 2 c
- grated parmesan cheese
- 4 pkg
- italian seasoning (dry) i used an off brand
- 1/4 c
- freeze dried chopped chive
- 2 Tbsp
- granulated onion (not onion salt)
- 11/2 Tbsp
- 2 Tbsp
- italian spices
- 2 Tbsp
- granulated garlic (not garlic salt)
How to Make RAINY DAY MEAT BALLS (9 DOZEN)
- 1I called these Rainy day meat balls, because I not only made enough for the meal that I was making but also enough to use for later, by freezing them in family portion sizes using my Food Saver. I also made them in average size, but you may choose to make them larger, but they will take a bit longer to cook. PLEASE NOTE THERE IS NO FAT IN THE PAN AFTER BAKING. Add the ground beef to a large bowl.
- 6Shape as desired into size preferred. This is the size I made for the Hungry Mans Meat Balls. Spray a large shallow pan with non stick cooking spray. Then Place Meat Balls in Preheated 350 degrees F. Oven for 40 to 45 minutes. There was no fat in the pan after baking because I used a good quality Ground Round. Allow to cool, then package as desired. I had enough meat Balls for 3 additional meals for the freezer. Portion bags according to family needs.