Freezer Stash Meatballs

Freezer Stash Meatballs
from Kim Tilley

3 lbs. lean ground beef
1 ½ cups soft bread crumbs
3 eggs
6 tablespoons minced onion
3 cloves garlic, crushed
1 ½ teaspoons salt
½ 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, divide into fourths and freeze each portion in vapor-moisture proof containers. (I use my FoodSaver). Each portion serves 2.