A versatile starter for Game Day, when friends drop by or, when time is short, this can be a great dinner for the family. Add a tossed salad and some garlic toast and you have a meal.
Ingredients
3 lb. lean ground beef
1 C. Italian seasoned bread crumbs
2 qts. broth or boullion (canned, fresh or cubes)
Directions
Place broth in sauce pan and bring to boil over high heat. Meanwhile, mix beef and crumbs together thoroughly and shape into walnut size balls. After you have all the beef shaped begin putting them into the boiling broth a few at a time. Simmer the balls for 3-4 minutes, then remove from the broth with a sieved spoon. Place cooked balls in collander to drain thoroughly. Repeat until all of the meatballs are cooked. Dispose of the broth or you can use it to make soup at another time. At this point you decide how many meatballs you need for a meal. Divide into meal size portions and freeze in sealable bags.
Serve meatballs on Cooked Sphagetti sauce or on top of Pasta or noodles.
Preparation Time
20 minutes
Cooking Time
30 minutes
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