Description
Here is an excellent recipe for a crowd who loves meatball sandwiches.
Ingredients
- 5 lb meatball or meatloaf mix
- 10 Tbsp Romano grated cheese
- 5 cloves of garlic
- 5 cups of breadcrumbs (seasoned) If you can find the course chopped ones mix them with the fine breadcrumbs
- 3 Tbsp parsley (dried)
- 10 eggs scrambled
- 2 tsp salt
- 1 tsp pepper
- 6-8 cups or to cover the meatballs - HOMEMADE tomato sauce (Affiliate Link) or bottled tomato sauce (Affiliate Link)
Instructions
- Preheat oven to 375 degrees.
- Scramble eggs then add rest of the ingredients to a large bowl.
- Mix well and roll into 1 1 1/2 inch balls. Add to a parchment covered cookie sheet (Affiliate Link). This will make 35 meatballs per cookie sheet (Affiliate Link). They don't need a lot of separation.
- Bake for 30 minutes. Turn each meatball over at the 15 minutes mark. Since you will probably be adding them to sauce in a slow cooker (Affiliate Link), you don't want to overcook them. They will get dry.
- Transfer the meatballs to a plate to cool to room temperature.
- Add the next batch of meatballs to the cookie sheet (Affiliate Link) to cook. Repeat this process until you are finished the mixture.
- Then, place on a wax paper lined cleaned cookie sheet (Affiliate Link) and add the cool meatballs. Freeze for 1 - 2 hours. Then transfer to one or two plastic freezer bags.
- When you are ready to eat them, add to your favorite sauce or try my homemade tomato sauce (Affiliate Link) recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: meatballs
- Method: oven baking
- Cuisine: italian
Nutrition
- Serving Size: 1 meatball
- Calories: 79.81 kcal
- Sugar: 0.81 g
- Sodium: 126.56 mg
- Fat: 4.84 g
- Saturated Fat: 1.85 g
- Trans Fat: 0.24 g
- Carbohydrates: 4.1 g
- Fiber: 0.43 g
- Protein: 4.79 g
- Cholesterol: 28.05 mg