Making a double batch of meatballs and freezing half for a later meal is a “must-do” with this recipe. Meatballs can be great with pasta or on a hero sandwich or even broken up to go in tacos or on nachos. These negatively balanced meatballs are quickly broiled rather than baked to keep the juices in and save you some precious time.
In a large bowl, add the egg, bread crumbs, milk, Worchestershire sauce, and onion soup mix. Mix well and then add the ground meat.
Gently turn the ground meat into the egg mixture until uniform.
Using a large spoon, scoop some meat mixture into your palm to produce approx. 36 golf ball sized mounds. Place on a cookie sheet.
Turn the broiler on high (475-500 degrees) and place the meatballs in the oven on a rack that is 6 inches below the heating element. Time for 8 mins. (Meatballs can brown on top but do not let them burn.)
Remove from the oven, turn the meatballs over and return to the oven for 4 mins. After removing the meatballs from oven a second time, peak inside one meatball to ensure it is no longer pink and is cooked right through. Enjoy!
Meatballs can be frozen when cooled or added to your favourite tomato sauce and pasta dish.
Amount Per Serving
Calories from Fat 180
% Daily Value*
Total Fat 20g
Saturated Fat 8g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Total Carbohydrates 4g
Dietary Fiber 0.3g
* Percent Daily Values are based on a 2000 calorie diet.