Combine all ingredients in large bowl and mix thoroughly by hand until all ingredients are incorporated and mixture is firm. Do not overmix or over handle as you want them to be tender.
Coat hands in water or oil and form balls that are approximately the size of golf balls.
a. You will create 48 total balls.
b. I divide mixture into four parts then measure out 12 balls per “part” to ensure uniformity in size.
c. (You may desire smaller meatballs and more of them if cooking for a large family or wanting to extend your meat some.)
To flash freeze all or part:
a. Place meatballs on jelly roll pan or cookie sheet with sides (spray with cooking spray or use parchment) barely touching and freeze uncovered for an hour or two until frozen.
b. Place in bags labeled with cooking instructions of your choice (or ones given below).
c. Place back in freezer immediately.
To bake some or all now:
a. Place 12 meatballs on jelly roll pans or cookie sheets with size and bake however many your oven will hold.
b. Bake at 425 degrees for 10 to 20 minutes until no longer pink inside (depending on how many pounds you are baking at one time). Be sure to adjust baking time if making smaller meatballs!
c. May freeze part and bake part.
d. May freeze some after baking.
Drain baked meatballs on paper toweling until cool. Use in recipes or flash freeze on cookie sheets as described above and transfer to labeled bags.
Bag Labeling Instructions:
a. Be sure bags are thoroughly labeled with how many pounds or many people served. .
b. One-fourth of this recipe is a batch and is approximately 1 ¼ pound of meat and 12 very large meatballs.
c. Each batch will serve 4 to 6 people. May obviously make meatballs smaller to go further.
d. Also be sure bag tells what state your meatballs are in—RAW or FULLY COOKED.
Bag Label Suggestion:
Meatballs DATE RAW
Thaw on pie pan in single layer for a couple of hours on the counter or all day in the fridge.
Bake one defrosted batch for 10 to 15 minutes at 425 degrees uncovered.
Crock pot instructions: Set cooker on low. Place 12 meatballs (1/4 of the recipe/1 “batch”) in slow cooker and cook for four hours on low. If using a sauce, add it about 30 minutes before serving.