Make-Ahead Meatballs

I'll post a picture when I have one.  For now, just imagine a delicious, juicy meatball.  This recipe is so great, because it makes a ton, and then you freeze them in batches and pull out for a quick dinner fix!

Make-ahead Meatballs

4 eggs
2 c dry bread crumbs
1/2 c finely choped onion
1 T salt
2 t Worchestershire sauce
1/2 t white pepper (I've actually only used black pepper, since it's what I have around)
4 lbs lean ground beef

In a large bowl, beat eggs.  Add the next five ingredients.  Add beef; mix well.  Shape into 1-in. balls, about 12 dozen.  Place in single layers in ungreased 15"x10"x1" baking pans.  Bake at 400 degrees for 10-15 min or until no longer pink, turning often; drain.  Cool, place about 30 meatballs each into freezer containers or bags.  May be frozen for 3 months.

DINNER IDEAS:
--Spaghetti and meatballs

--Meatball sandwiches
1 batch of 30 meatballs (frozen or thawed)
1 c ketchup
3/4 c packed brown sugar
1/4 to 1/2 chopped onion
1/4 t garlic powder
1/8 t liquid smoke, opt.
6 sandwich rolls, split

Place meatballs in ungreased 1 qt. baking dish.  Combine the next five ingredients; pour over meatballs.  Cover and bake at 350 degrees for 1 hour.  Serve on rolls. Six servings

*These meatballs may be served as an appetizer with toothpicks instead of on rolls.

--Sweet and sour Meatballs
1 can (20 oz) pineapple chunks
1/3 c water
3 T vinegar
1 T soy sauce
1/2 c packed brown sugar
3 T cornstarch
1 batch of 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice

Drain pineapple, reserving juice.  Set pineapple aside.  Add water to juice as needed to measure 1 cup; pour into large skillet.  Add 1/3 c water, vinegar, say sauce, brown sugar and cornstarch; stir until smooth.  Cook over medium heat until thick, stirring constantly  Add pineapple, meatballs and green pepper.  Simmer, uncovered for 20 min or until heated through.  Serve over rice.  Six servings.