Courtesy of the Make-A-Mix Cookery recipe book, which has lots of great ideas beyond this particular recipe. Make some of these meatballs ahead of time and freeze them; they freeze well and sweet and sour meatballs, spaghetti and meatballs, and other recipes will be a snap! Halving this recipe has worked fine for me.
Yield: About 144 meatballs.
4 lb. lean ground beef (a higher fat content may not be bad)
4 eggs, slightly beaten
2 c. dry breadcrumbs
1/2 c. finely chopped onion
1 T. salt.
2 T. corn starch (or 3 T. Ultra-Gel)
1/4 t. pepper
2 t. Worcestershire sauce
Preheat oven to 400 degrees F. Combine all ingredients in a large bowl; blend well. Shape mixture into 1-inch balls. (One strategy for ease and uniform size is to press out the mix one inch thick, then score one-inch squares in the meat, cut out the squares, and roll them into balls.) Place meatballs on ungreased baking sheets and bake for 10-15 minutes, until browned. Remove immediately and drain on paper tools. When cool, place meatballs on a tray in the freezer until frozen through. (No need to cover them.) Move the meatballs to freezer-safe plastic bags and store them in the freezer. (The recipe suggests using them within 3 months, which shouldn't be hard if they're on hand.)
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