This makes about 12 dozen meatballs that can be frozen in batches and
used in numerous ways. Two uses follow basic recipe. These were
published in the Taste of Home magazine about 3 years ago.

Basic Meatballs:
4 eggs
2 cups dry breadcrumbs (seasoned or unseasoned)
1/2 cup finely chopped onion
1 TBSP. salt
2 tsp. Worcestershire sauce
1/2 tsp white pepper (I have used black pepper too)
4 lbs lean ground beef

In a large bowl, beat eggs. Add the next 5 ingredients. Add beef;
mix well. Shape into 1 inch balls, about 12 dozen. Place in single
layers in ungreased 15in X 10in X 1in baking pans. Bake at 400 for
10-15 minutes or until no longer pink, turning often. Drain and then
cool. Place about 30 meatballs each into freezer containers. May be
frozen for up to 3 months. Makes 5 batches

Meatball Sandwiches:
1 batch of 30 meatballs (frozen or thawed)
1 cup ketchup
3/4 cup packed brown sugar
1/4 to 1/2 cup chopped onion
1/4 tsp. garlic powder
1/8 tsp liquid smoke, optional
6 sandwich rolls, split

Place meatballs in an ungreased 1 qt baking dish. Combine the next 5
ingredients, pour over meatballs. Cover and bake at 350 for 1 hour.
Serve on rolls. Yield: 6 servings. Also, meatballs may be served as
an appetizer with toothpicks instead of on rolls.

Sweet & Sour meatballs:
1 can (20 oz.) pineapple chunks, drained BUT RESERVE JUICE
1/3 cup water
3 Tbsp vinegar
1 Tbsp soy sauce
1/2 cup packed brown sugar
3 Tbsp. cornstarch
1 batch of 30 meatballs (frozen or thawed)
1 large green bell pepper, cut into 1 ich pieces
Hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. If juice does
not equal 1 cup, add some water to it as needed. Pour into a large
skillet. Add the measured 1/3 cup water, vinegar, soy sauce, brown
sugar and cornstarch, stir until smooth. Cook over medium heat until
thick, stirring constantly. Add pineapple, meatballs and green
pepper. Simmer uncovered for 20 minutes or until heated through and
sauce has thickened some. Serve over rice. Yield: 6 servings.

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