Make-Ahead Freezer Meatballs

• 6 pounds Ground Beef
• 6 whole Large Eggs, Beaten
• 2 cups Italian Seasoned Bread Crumbs
• 1 cup Diced Onion
• 3 Tablespoons Cornstarch
• 3 Tablespoons A1 Sauce
• 2 Tablespoons Kosher Salt
• 1 teaspoon Ground Black Pepper

1. Preheat oven to 400 F and line 2 half sheet pans with parchment paper.
2. In a 6-quart or larger stand mixer fitted with the dough hook, combine all the ingredients on low speed for 2-3 minutes, or until fully mixed.
3. Use a #50 scoop to portion mixture; rolling in the palm of your hands to form meatballs.
4. Place 30 meatballs, evenly spaced, on each sheet pan.
5. Bake for 15 minutes.
6. Cool completely and store in airtight freezer-safe container.
7. Freeze meatballs for up to 3 months.

ground beef, eggs, italian seasoned bread, onion, cornstarch, kosher salt, ground black pepper

Taken from tastykitchen.com/recipes/main-courses/make-ahead-freezer-meatballs/ (may not work)