Italian Meat Balls

Heat oven to 400ºF.

Mix all ingredients.

Shape mixture into about thirty 1-inch balls.

Place in ungreased rectangular pan, 13x9x2 inches.

Bake uncovered about 15 minutes or until no longer pink in center and juice is clear.

Drain on paper towels.

Serve immediately or place meatballs on ungreased cookie sheet.

Freeze uncovered about 20 minutes or until firm.

Place partially frozen meatballs in heavy plastic bag or freezer container.

Seal, date and label.

Freeze no longer than 3 months.

Italian Meatballs
Keep these easy-to-make meatballs on hand.

1 pound lean ground beef	1 medium onion, chopped fine (about 1/2 cup)
1/3 cup dry bread crumbs (any flavor)	1/4 cup milk
1 egg	1 teaspoon salt
1/8 teaspoon pepper

Heat oven to 400ºF. Mix all ingredients. Shape mixture into about thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. Drain on paper towels. Serve immediately or place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, date and label. Freeze no longer than 3 months.

To serve frozen meatballs with spaghetti: About 25 minutes before serving, add desired amount of meatballs to pasta sauce. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are heated through.