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

In a large bowl combine eggs, bread crumbs, onion, milk, salt, and thyme. Add beef and pork. Mix well. Shape meat mixture into 48 meatballs.

In a 9 inch pie plate arrange 16 meatballs. Cook meatballs, uncovered, on 100% power (high) 4-6 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 in a baking pan, then place in freezer until just frozen. Using 16 meatballs per package, wrap in moisture and vapor proof wrap. Seal, label, and freeze up to 6 months. Makes 48.