Beat eggs, add milk, bread crumbs, onion and salt. Add meat, seasoning and mix well.

Shape into one inch balls. Bake in two 151/2x101/2x21/4-inch baking pans for 25-30 minutes or until nicely browned. Turn once while baking. Remove from pan and drain on paper towels or brown paper.

These can be frozen on a baking sheet. After frozen, package in vacuum or airtight bags. When needed, take out as many as you require and return the rest to the freezer.

The meatballs can be made in larger sizes but they will take longer to bake. If you prefer, they can be cooked on the stove top in 1/4 inch of olive oil in a heavy skillet or Dutch oven.