Meatballs, too many to count

Our youngest is heading back to university this fall for year 2.  He’s not in residence, but sharing a house.  His grandpa donated a small chest freezer, and we’re working hard to fill it with prepared meals.

On that note, I made meatballs today.  Hundreds of meatballs.  Keep in mind that we never have “left-overs” but often have “plan-overs”.  The recipe follows:

Hundreds of Meatballs
Meatballs, by the hundreds
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
  1. 3 pounds ground pork
  2. 4 pounds ground beef
  3. 4 large eggs
  4. 2 cups unseasoned dry breadcrumbs
  5. 1 1/2 cups finely chopped onions (I used frozen ones)
  6. 2 teaspoons powdered thyme
  7. 2 teaspoons powdered sage
  8. 2 teaspoons dried basil
  9. 2 teaspoons sea salt
  10. 2 teaspoons black pepper
  1. Mix everything together, I used my hands. Preheat the oven to 400 degrees F. Shape into small balls, about the size of a tablespoon. Either grease a few baking pans, or line them with parchment paper. Place the meatballs on the pans, about an inch apart, and bake for 15 minutes.
  2. Cool and add to your favourite recipe.
  1. We put Diana Sauce on some, BBQ sauce on some, added some to spaghetti sauce, and put the remainder away in zip lock bags in the freezer.

4 thoughts on “Meatballs, too many to count”

  1. I love the term ‘plan overs’ I will cook lots on the weekends … soups, stews, shepherd’s pies, chicken pies and package them up for use later in the year when cooking time is at a premium or we each fancy something different for dinner. Love the meatball recipe and will give it a try.

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