This meatball recipe is a huge favorite in my home. Left over meatballs freeze well and can be defrosted a few at a time for a quick and easy meal.
I simmer frozen meatballs in the tomato veggie sauce for about 30 minutes and serve with rice pasta.
1lb Ground Beef, Lean (or 2lbs of either beef/turkey)
1lb Ground Turkey
¼ cup of Milk
¼ cup of Worceshire Sauce
2 tsp Salt
1 ½ Cup of Bread Crumbs (I make my own using gluten-free bread)
Heat oven to 400.
Line 13×9 inch pan with foil and spray with cooking spray.
Mix all ingredients in a large bowl. Shape mixture into 1-½ inch meatballs, and place 1 inch apart on prepared pan.
Bake uncovered 18-22 minutes or until no longer pink in the center.
To Store it, Refrigerate cooled meatballs in airtight container for up to 3 days, or freeze for up to 3 months.