*Freeze any extras in ziplock bags tightly sealed.

*1 c bread fresh bread crumbs is 3 oz.

~Use 3 oz bread crumbs and 1 egg per pound ground beef.

*Using my 1.5 oz scoop I made 12 meatballs/lb. This is 3 meatballs/serving which would be 1/4 lb each serving.

~And I smoked them right on the baking sheet (on parchment paper so they are not sitting on the aluminum), or cast iron griddle pan. 1 hour or more at 180* just until the internal temp is 150*. Stick the traeger probe through two meatballs if they are small.

~Two 1/2 sheet pans fit on the traeger with room on the grates for 4 hamburgers or a meatloaf. This probably held 4 lb ground beef made into medium size meatballs, 56 meatballs total.

~Making 7 lb ground beef at the same time, I scooped big, rounded on the bottom, didn't flatten at all and got 63 meatballs on large (2/3 size) baking sheet. Then I smoked an extra 9 meatballs on cast iron griddle pan. 72 large meatballs total.

Salt 3 lb ground beef and let it sit overnight in the fridge to allow the salt to flavor from within.

In large pan saute:
1-2 onions, lightly salted, in
olive oil. When soft add more oil and saute in:

9 oz (3 c) dry bread crumbs until they are a bit crispy and very flavorful. Taste to check for salt.

Saute in some garlic.

In large 5 qt bowl beat:
3 eggs

Add the onions and sauteed bread

With your hands fold in:
3 lb ground beef, previously salted
and black pepper

Don't overmix or you will have tough meatballs.

Use measuring scoop and scoop onto cookie sheets.  They don't need to be formed perfectly, just little lumps!  Convection roast 400* about 15-20 minutes until browned.

Cool thoroughly on the baking sheet to keep from breaking apart.

Made 75 small meatballs from 3 lb ground beef.

Copyright 2024, All Rights Reserved.

Comments to karen@lyonscom.com
Published by Lyons Communications