Fun fact, My last job where I worked, every week I would make 160 pounds of meatballs, and I did that for over a year! That’s more than 8000 pounds of meatballs! Anyways, back to this recipe, this is a rift between my workplaces recipe and my own. It has a nice savory taste, plus it’s much softer than your average meatball so it’ll melt in your mouth like butter. It’s easy so you can either make this ahead of time, or cook it and freeze it for later use. What’s not to like with this recipe. Oh, wait. Nothing.
2 pounds of lean ground beef
½ cup cornmeal
½ onion, diced
2 tablespoons worcester sauce
2 teaspoons salt
2 teaspoons black pepper
Preheat the oven to 325F (162C). If your oven isn’t working (like mine), you can use a frying pan instead.
In a large mixing bowl, break up the ground beef into small chunks, once finished, add all ingredients and mix evenly.
Using a small scoop (or your bare hands) make the meatballs the size of a golf ball
Chill in the fridge for at least 15 minutes.
Bake for 15 minutes or until brown, If you don’t have an oven, heat up 1 tablespoon of oil in a frying pan. Cook the meatballs for 15 minutes or until brown.
These meatballs can last 3 days in the fridge or up to 3 months in the freezer