I am a firm believer if you are going to make meatballs make a lot to freeze some. This makes 90 golfball sized meatballs.
Breadcrumbs
1 package Cole's garlic toast partially thawed
4 TBS Parsley or Parsley Paste
1 cup shaved parmesan
2 Tbs Mrs. Dash
1 tsp each salt, pepper, oregano
Meatballs
Breadcrumb mixture
2 jumbo eggs
7# Ground Beef
I make the breadcrumbs in the food processor in two batches. Then combine the meat and eggs. Do not over mix. I use a small ice cream scoop to make the meatballs uniform in size about golfball size.
Bake 350 for 30 minutes
Most of the butter from the garlic toast comes out of the meatballs. So I use cookie sheets with sides. Cover in foil for easy cleanup.
Add the baked meatballs to a pot of sauce. Cook at a simmer for 20 minutes.
Freeze any leftovers in serving size batches.
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