| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Master mix |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Lean Ground Beef |
| 2 |
c |
Dry Bread Crumbs |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Large Eggs, Slightly Beaten |
| 1/2 |
c |
Onion, Finely Chopped |
| 2 |
tb |
Cornstarch |
| 2 |
ts |
Worcestershire Sauce |
INSTRUCTIONS
Preheat oven to 400 degrees F. (205 degrees C.). Combine all ingredients
in a large bowl. Shape mixture into 1-inch meatballs. Place meatballs on
ungreased baking sheets and bake 10 to 15 minutes until browned. Remove
immediately and drain on paper towels. When cooled put about 30 meatballs
each into five 1-quart containers leaving 1/2-inch space at top. Seal and
label containers. Freeze. Use within 3 montshs. Makes about 144
meatballs.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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