*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.

*1 lb ground beef, using my 1.5 oz scoop, I made 12 small 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.

~Making 6 lb ground beef at the same time, I scooped big, rounded on the bottom, didn't flatten at all and got all meatballs on large (2/3 size) baking sheet.

~Basic Instructions:
~Use 4 lb ground beef for 1 large baking sheet on airfry in the oven.

Salt 4 lb ground beef and let it sit overnight in the fridge to allow the salt to flavor from within.

Prepare:
12 oz (4 c) fresh bread crumbs
(Run through slicer blade to make fine bread crumbs. Or just dice small.)

In large pan saute:
1-2 onions, lightly salted, in
meat fat.  
Saute in some garlic. Check for salt.

In large 5 qt bowl beat:
4 eggs

Add the onions and fresh bread crumbs

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

Don't overmix or you will have tough meatballs.

Use measuring scoop and scoop onto large 2/3 size sheet pan baking sheet. (the one that covers most of the oven) They don't need to be formed perfectly, just little lumps!  

-.75 oz scoop makes 100
-1 oz scoop makes 75
-1.5 oz scoop makes 48
- 2 oz scoop makes 35-38

-Airfry on 450* 10 minutes until 150-160* internal temp.

-OR Convection roast 400* about 15-20 minutes until browned.

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

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