Make Ahead Freezer Meatballs

from ButterYum

makes 180 meatballs

Ingredients

• • 6 pounds ground beef

  • 6 large eggs, beaten

  • 2 cups Italian seasoned bread crumbs

  • 1 cup diced onion

  • 3 tablespoons cornstarch

  • 3 tablespoons A-1 steak sauce

  • 2 tablespoons kosher salt

  • 1 teaspoon ground black pepper

Directions

• 1. Preheat oven to 400F and line 2 half sheet pans with parchment paper.  

  2. In a 6-quart or larger stand mixer fitted with the dough hook, combine all the ingredients on low speed for 2-3 minutes, or until fully mixed.

  3. Use a #50 scoop to portion mixture; rolling in the palm of your hands to form meatballs (I like to wear these).

  4. Place 30 meatballs, evenly spaced, on each sheet pan.

  5. Bake for 15 minutes.

  6. Cool completely and store in airtight freezer-safe container.  

Notes

• Freeze meatballs for up to 3 months (or vacuum seal for even longer).  

• You can substitute 1 tablespoon dried granulated onion for the fresh onion called for in this recipe.