Meatballs by the dozens... and dozens... and dozens

In a stock-the-freezer fit, I've made meatball mix that stretched out to about 8 dozen meatballs, two meatloaves, and a big pot of Pumpkin chili, currently in the crockpot. The mix made really delicious, although not 100% Core, meatballs and we'll have them ready for easy meals throughout late summer and fall. The bread crumbs and cheese are not Core, but only add less than a point per serving.

Here's the recipe I used (and be warned, this is a LOT of meat - you'll need a REALLY big bowl. You can easily halve or quarter it for a more reasonable quantity!)

Millions of Meatballs
8 eggs, lightly beaten
3 c. fresh whole wheat bread crumbs
1/2 c. grated Parmesan cheese (I used Spring Hill's Old World Portuguese)
1/2 c. chopped parsley
15 oz. can tomato sauce
3 T Worcestershire sauce
1 t each dried basil, oregano, thyme, and marjoram
1 t salt
1/2 t pepper
6 lb. ground lean beef
2 lb. ground lean pork

Mix together all the ingredients except for the meats and combine well. Gently combine with the meats, taking care not to over mix. Roll mixture into balls about
1" across (1 T mixture) and bake at 350 degrees F for 30 minutes or until cooked through.

This mixture works well as meatloaf, too, but you'll need to bake it longer and you might want a sauce on the top. I added shredded zucchini to the mix for meatloaves.