Freezer Stash Meatballs

Makes 48 meatballs; 8 servings

• 3 pounds lean ground beef
• 1 1/2 cups soft bread crumbs
• 3 eggs
• 6 tablespoons minced onion
• 3 cloves garlic, crushed
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Preheat oven to 400.

In a large bowl, mix beef, crumbs, eggs, onion, garlic, salt and pepper. Shape into 11/2-inch meatballs. (A miniature ice cream scoop makes fast work of shaping.)

Arrange in two 10-by-15-inch jelly roll pans. Bake in preheated oven until meat is browned, with no trace of pink and juices run clear, 10 to 13 minutes.

Drain, let cool to room temperature, I flash freeze and then put them all in a ziploc. I simply just take out how many I need when I go to use them.

Information from Menu4Mom