This is from the Make a Mix Cookbook and it's been a popular recipe at my house. Ellen loves these meatballs; in fact, she prefers them to 'store bought' ones.
4 lbs. lean ground beef
2 eggs, slightly beaten
1 c. dry bread crumbs
1/2 c. finely chopped onion
1 Tb. salt
1 tsp. pepper
1 1/2 c. milk
Preheat oven to 375 degrees. Combine all ingredients and mix well. Shape mixture into 1 1/2 inch meatballs. Bake in a mini muffin pan for best result, or place on an ungreased baking sheet with an edge and bake for 25 to 30 minutes or until done. If using a baking sheet, turn once during cooking.
Remove immediately and drain on paper towels. When cooled, put 20 meatballs each into 4 freezer containers, leaving 1/2 inch space at top. Seal and label. Freeze. Use within 3-4 months. Makes about 80 meatballs.
I separated out 1/4 of the mix for Asian meatballs and added 1/2 tsp. red pepper flakes. Then I added 1 1/2 to 2 tsp. Italian seasoning to the rest and made Italian meatballs. These are great added to spaghetti sauce for meatballs and spaghetti or for meatballs sandwiches. The spicy ones are great for sweet and sour meatballs. Enjoy!