cups soft bread crumbs (2 slices)
cup finely chopped onion
cup snipped fresh parsley
cup milk, beef broth, or chicken broth
teaspoon dried thyme, crushed
pounds lean ground beef, pork, lamb, chicken, or turkey
- In a large mixing bowl combine eggs, soft bread crumbs, chopped onion, parsley, milk, beef broth, or chicken broth, salt, thyme, and pepper. Add lean ground beef, pork, lamb, chicken, or turkey; mix well. Form into forty-eight 1-1/4- to 1-1/2-inch balls. Place on a wire rack in a 15x10x2-inch baking pan or the unheated rack of a broiler pan. Bake in a 400 degree F oven for 20 to 25 minutes or until no longer pink in center. Drain on paper towels. Divide into 2 portions of 24 meatballs each and place in freezer container. Use immediately or seal, label, and freeze. Use as needed, thawing first. To thaw, let one portion stand overnight in the refrigerator. Or, spread them in a single layer. Makes 48 meatballs.