Meat-Loaf Meatballs © 1974
2 pounds unseasoned meat-loaf mixture*
1/2 cup grated onion (or whirl in blender)
1/2 up ice water
1/4 cup soy sauce
1/4 teaspoon pepper
With hands or wooden spoon mix all ingredients thoroughly in large bowl (or use powerful electric mixer). Shape in 1-inch balls. (Mixture will be fairly soft and balls will not be perfect)
Arrange close together in single layer on ungreased shallow baking or jelly-roll pan. Bake on top rack in preheated 375º oven 30 minutes (meatballs will not be very brown). Let cool in liquid that forms. Pack desired number of meatballs in freezer containers. Label and mark date and amount of balls, then freeze. Use within 3 months for best flavor. Makes 7 dozen. Note Drain pan liquid into freezer container; chill, then remove fat. Freeze liquid to use later with meatballs for sauce or gravy.
*If meat-loaf mixture is not available in your market, use 1 pound ground lean beef (not extra lean), 1/2 pound ground veal and 1/2 pound ground lean pork.
I like to add a little finely shredded green and red bell pepper to my meatloaf meatballs, -or- ground bell pepper seasoning (has the consistency of fresh-ground black pepper and is available at Super Target: Archer Farms brand), -or- a package of McCormick's meat-loaf seasoning.
Woman's Day • December 1974 • 38th Year • 3rd Issue