Ingredients for Hints For Making Large Quantities Of Meatballs
- 5 lbs Ground Beef (80/20 blend recommended)
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan Cheese
- 4 large Eggs
- Onion Powder
- 1 teaspoon Black Pepper
- 2 teaspoons Salt
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How to Make Hints For Making Large Quantities Of Meatballs
- Choose your favorite meatball recipe (see ingredient section for a sample).
- Decide on your desired meatball size (e.g., 1-inch, 1.5-inch).
- Calculate the number of meatballs per pound based on your chosen size (e.g., 20 small meatballs per pound, 10 large meatballs per pound).
- Prepare your meatball mixture in 5-pound batches. Ensure ingredients are thoroughly combined.
- Refrigerate the meatball mixture for at least 30 minutes to firm up.
- On a lightly floured surface, roll out each 5-pound batch of chilled meatball mixture into a large, even rectangle (approximately ½ inch thick).
- Use a pizza cutter or sharp knife to cut the rectangle into even squares. The number of squares will depend on your desired meatball size and the calculation from step 3.
- Gently roll each square into a ball.
- Place meatballs onto greased baking sheets, leaving some space between each for even cooking.
- Bake at 350°F (175°C) for 20-25 minutes, flipping halfway through, until cooked through and browned.
- Let the meatballs cool completely before transferring them to gallon-sized freezer bags. Freeze for up to one month.
- To reheat, bake at 350°F (175°C) for 10-15 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
9g
Carbs
1g
