Make-Ahead Meatballs


'My husband and I have company often,' relates Ruth Andrewson of Leavenworth, Washington. 'Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use.'

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
30 servings


  • 4 eggs

  • 2 cups dry bread crumbs

  • ½ cup finely chopped onion

  • 1 tablespoon salt

  • 2 teaspoons Worcestershire sauce

  • ½ teaspoon white pepper

  • 4 pounds lean ground beef


  1. In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased 15-in. x 10-in. x 1-in. baking pans. bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).


Nutritional Analysis: One serving of 5 meatballs (prepared with egg substitute) equals 139 calories, 6 g fat (0 saturated fat), 22 mg cholesterol, 357 mg sodium, 6 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 5 meat, 2 lean meat, 1/2 starch.