Meatballs are one of the things I always make when I’m doing a marathon cooking day. After baking them, I freeze them individually on a cookie sheet. When they are completely frozen I toss them into ziplock bags for longer term storage in the freezer. They make a nice fast lunch or dinner since you can easily thaw them quickly in the microwave. We’ve even been known to grab a few handfuls to take with us to eat as finger food in the car on the way to the kids’ sports practices or games.

Here is the recipe I use which I clipped from a Taste of Home magazine YEARS ago.. probably 15 years ago I’m guessing. I’ve changed it a little bit in that I use 1/2 pork and 1/2 hamburger instead of all pork as they originally listed and I substituted oatmeal for the corn flakes.

MEATBALLS
2 eggs beaten
1 cup oatmeal (original recipe called for cornflake crumbs)
1/3 cup ketchup
2 TBSP soy sauce
1 TBSP dried parsley flakes
2 TBSP dehydrated onion
1/2 tsp salt
1/4 tsp pepper
1 pound ground pork (original recipe called for 2 pounds pork)
1 pound ground beef

In a mixing bowl, combine meatball ingredients. Shape into 72 meatballs (1 inch each). Place in a 15x10x1 inch baking pan. Bake at 350 for 20-25 minutes or until done. Remove from oven; drain on paper towels.

FREEZER INFO: Freeze individually and then seal in a ziplock freezer bag until ready to use.

I use the following sauces with these meatballs:

Cranberry Sauce

Sweet & Sour Sauce

Tangy Sauce

Swedish Sauce