Make Ahead Gluten-free Meatballs
This is a big batch and can be frozen for another meal or two of spagetti, sweet and sour or swedish meatballs.
½ C. finely chopped onion
1 Tbs. salt
2 tsp. Worcestershire sauce
½ tsp pepper
4 lbs. lean ground beef
In large bowl, beat eggs. Add the next five ingredients. Add beef; mix well.
Shape into 1 inch balls. About 12 dozen. Place in a single layer on ungreased cookie sheets. Bake at 400° for 10 to 15 minutes turning often. Bake until no longer pink. Drain. Cool. Place in freezer containers. Freeze's up to six months.
I love using food service gloves or exam gloves to make meatballs. It keeps the hamburger out form under my nails. The hamburger does not stick to the gloves and makes it easier to handle the meat.
In a large bowl beat eggs.
Add the 2 C. bread crumbs, 1/2 C. chopped onion, 1 Tbs. salt, 2 tsp. Worcestsershire sauce, and 1/2 tsp. pepper
|Add hamburger, mix well|
|Shape meat mixture in to a rectangle. I love using my flexible cutting board for easy clean up.|
|Flatten meat to 3/4 inch thick. Cut into 3/4 inch squares. Cut them a little bigger or smaller depending on the size of meatball that you want.|
|Roll meat between palms to form a ball and place on foil line cookie sheet 1 inch apart.||I line my cookie sheet with foil to make cleanup easier.|
|Contiue rolling until all meat is made into balls.|
|Bake at 400° for 10 to 15 minutes turning often. Bake until no longer pink. Drain. Cool.
||Place in freezer containers. Freezes up to six months.|
|Using aluminium foil makes clean up a breeze.|