Meatballs

This meatball recipe is good for spaghetti dinners and soups requiring meatballs.  Use leftovers for Meatball Sub Sandwiches.

For the meatball subs:  split the bread and toast it then add the meatballs, sauce and cheese.  Broil in the oven until melted and bubbly.  (I heated the meatballs in the slow cooker with some spaghetti sauce for a few hours)

You might be able to use it for cocktail meatballs too.  (Chili Sauce & Grape Jelly in the crock pot.)  But I haven't tried that yet.

Meatballs

1/2 cup dry bread crumbs
1 teaspoon onion powder
1/4 cup milk
1 egg
1 Tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon Worcestershire sauce
1-1/2 lbs ground meat
1/4 box frozen chopped spinach, thawed and squeezed dry (optional)

Lightly mix the bread crumbs, onion powder, milk, egg, parsley, salt, pepper & Worcestershire sauce in a large bowl.  Then crumble in the ground meat.  Lightly mix and form meatballs.  Makes about 20 meatballs.

Freeze them uncooked on baking sheet.  Once they are completely frozen, put them in a gallon freezer food storage bag and store in the freezer.

To serve:  Thaw overnight in the refrigerator and bake at 350 degrees F for 30 minutes.