3 eggs, beaten
3/4 c. milk
3 c. soft breadcrumbs
1/2 c. finely chopped onion
2 tsp. salt
3 lb. lean ground beef

Combine eggs and milk; stir in breadcrumbs, onion and salt. Add ground beef; mix well. Shape into 1-inch meatballs.

Bake meatballs, half at a time, in large shallow pan; cool. Arrange cooled meatballs in single layer on baking sheet so edges do not touch. Freeze until firm. Using 24 meatballs per package, wrap meatballs in freezer bags. Seal, label and freeze. These may be removed from freezer and used with your favorite spaghetti sauce, or heated in a sauce for use as an appetizer, etc.

Makes 6 dozen.