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MAKE-AHEAD MEATBALLS

8 eggs
4 cups dry bread crumbs
1 cup finely chopped onion
2 tablespoon salt
4 teaspoons Worcestershire sauce
1 teaspoon pepper
8 pounds lean ground beef

In a large bowl, beat eggs.  Add the next five ingredients.  Add beef; mix well.   Shape into 1-in balls, about 24 dozen.  Place in single layers in ungreased 15x10x1 baking pans.  Bake at 400 for 10-15 minutes or until no longer pink, turning often; drain.  Cool.  Place about 60 meatballs each into freezer bags or containers.  May be frozen for up to 3 months.  5 batches (about 60 meatballs per batch)

MAKING MEATBALLS OF EQUAL SIZE

1. Lightly pat meet mixture into a 1 in thick rectangle.  Cut the rectangle into the same number of squares as meatballs in recipe.
2. Gently roll each square into a ball.

SPAGHETTI ‘N’ MEATBALLS

2 packages (12 oz) spaghetti
2 jars (289 oz each) spaghetti sauce
1 batch of meatballs (frozen or thawed)

Cook spaghetti according to package directions.  Meanwhile, in a saucepan, combine spaghetti sauce and meatballs; cover and simmer for 15-20 minutes or until the meatballs are heated through.  Serve over spaghetti. Top with Parmesan cheese if desired

MEATBALL SANDWICHES

1 batch of meatballs (frozen or thawed)
2 cups ketchup
1 ½ cups packed brown sugar
½ to 1 cup chopped onion
½ teaspoon garlic powder
¼ teaspoon liquid smoke, optional
12 sandwiches rolls, split

Place meatballs in an ungreased 2-qt baking dish.  Combine the next five ingredients; pour over meatballs.  Cover and bake at 350 for 1 hour.  Serve on rolls.  May be served as an appetizer with toothpicks instead of on rolls.

SWEET-AND-SOUR MEATBALLS

2 cabs (20 oz) pineapple chunks
2/3 cups water
6 tablespoons vinegar
2 tablespoon soy sauce
1 cup packed brown sugar
3 tablespoons cornstarch
1 batch of meatballs (frozen or thawed)
Hot cooked rice

Drain pineapple, reserving juice.  Set pineapple aside.  Add water to juice if needed to measure 2 cups; pour into a large skillet.  Add 2/3 cups water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.  Cook over medium heat until thick, stirring constantly.  Add pineapple and meatballs.  Simmer, uncovered, for 20 minutes or until heated through.  Serve over hot rice.

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