2 eggs, beaten
2 c. bread crumbs
1 med. onion, chopped
1/3 c. milk
1/2 tsp. salt
1/2 tsp. dried thyme, crushed
2 lbs. ground beef

In a large bowl combine eggs, bread crumbs, onion, milk, salt, and thyme. Add beef. Mix well. Shape meat mixture into meatballs. In a 9 inch is plate or other pan 1 inch high arrange meatballs 12 to 16 at a time. Cook meatballs uncovered, on 100% power (high) 4 to 6 minutes or until no longer pink, turning meatballs over and rearranging once. Transfer meatballs to paper towels. Repeat until all meatballs are cooked. Place meatballs on a cookie sheet and place in freezer until just frozen. Place in freezer bags 12 to 16 at a time depending on how many you need. This can be frozen up to 6 months. Makes approximately 48 meatballs.