This makes a large batch of meatballs that can be frozen to use as needed.
Bake 350°F 25 – 30 min.
Ingredients:
4 lbs. ground beef
4 medium eggs
¼ cup Italian salad dressing (my secret weapon!)
4 small cans tomato paste
2 packs dry onion soup
2 cups crushed “Vegetable Thin” crackers (or another tasty cracker of your choice)
Procedure:
Mix ingredients together and form into meatballs. Bake on a cookie sheet. Cooking time depends on size of meatballs. (Aprox. 25-30 min.)
Freeze meatballs in freezer bags. Heat in your favorite marinara sauce. Serve with whole wheat spaghetti or your favorite pasta.
You are loved by an almighty God,
Darlene
For comments or questions, contact me at:
darlene[at]darleneschacht.net
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