1. Mix dry ingredients. 2. Lightly beat eggs, Worcestershire sauce, and half-and-half; add to dry ingredients and mix well. 3. Add the meat of your choice, mix well. Form into 3/4-inch balls. 4. (I cheat, after I roll them I flatten mine until they're about 3/8-inch thick. They're easier to fry that way, just flip them with a spatula when one side is done instead of rolling them around trying to get them evenly cooked on all sides). 5. Brown well on all sides; drain on a paper towel. 6. To freeze, place freezer paper, slick side up on a cookie sheet. 7. Arrange the cooled meat balls on it. 8. When frozen transfer to freezer bags. 9. I usually make a double or triple batch so I'll have extra to freeze, they're that handy to have about. ---------------------------------------------------------------------------
Nutrition
Ingredients
