Description
These have been a family favorite for years. The recipe makes a huge batch of 160 meatballs. I freeze them in small batches that can easily be used for pasta, soup, sandwiches, etc.
Ingredients
- 6 pounds Ground Beef
- 6 whole Large Eggs, Beaten
- 2 cups Italian Seasoned Bread Crumbs
- 1 cup Diced Onion
- 3 Tablespoons Cornstarch
- 3 Tablespoons A1 Sauce
- 2 Tablespoons Kosher Salt
- 1 teaspoon Ground Black Pepper
Preparation
Preheat oven to 400 F 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. Place 30 meatballs, evenly spaced, on each sheet pan. Bake for 15 minutes. Cool completely and store in airtight freezer-safe container. Freeze meatballs for up to 3 months.
