Make Ahead Freezer Meatballs
from ButterYum
makes 180 meatballs
Ingredients
6 pounds ground beef
6 large eggs, beaten
1 cup diced onion
3 tablespoons cornstarch
3 tablespoons A-1 steak sauce
2 tablespoons kosher salt
1 teaspoon ground black pepper
Directions
Preheat oven to 400F and line 2 half sheet pans with parchment paper.
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.
Use a #50 scoop to portion mixture; rolling in the palm of your hands to form meatballs (I like to wear these).
Place 30 meatballs, evenly spaced, on each sheet pan.
Bake for 15 minutes.
Cool completely and store in airtight freezer-safe container.
Notes
Freeze meatballs for up to 3 months.
You can substitute 1 tablespoon dried granulated onion for the fresh onion called for in this recipe.