Freezer Meatballs

This makes about 12 dozen meatballs that can be frozen in batches and used in numerous ways. Two uses follow the basic recipe.

Basic Meatballs:
4 eggs
2 cups dry breadcrumbs (seasoned or unseasoned)
1/2 cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef

In a large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1-inch balls, about 12 dozen. Place in single
layers on ungreased 15 x 10 x 1-inch baking pans. Bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often. Drain and then cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.

Makes 5 batches

Meatball Sandwiches:
1 batch of 30 meatballs (frozen or thawed)
1 cup ketchup
3/4 cup packed brown sugar
1/4 to 1/2 cup chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon liquid smoke, optional
6 sandwich rolls, split

Place meatballs in an ungreased 1-quart baking dish. Combine the next 5 ingredients, pour over meatballs. Cover and bake at 350 degrees F for 1 hour.

Serve on rolls.

Yield: 6 servings

Also, meatballs may be served as an appetizer with toothpicks instead of on rolls.

Sweet and Sour Meatballs:
1 (20 ounce) pineapple chunks, drained, with juice reserved
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 batch of 30 meatballs (frozen or thawed)
1 large green bell pepper, cut into 1-inch pieces
Hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. If juice does not equal 1 cup, add some water to it as needed. Pour into a large skillet. Add the measured 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. Simmer uncovered for 20 minutes or until heated through and sauce has thickened some. Serve over rice.

Yield: 6 servings