5-Ingredient Meatballs

These large-batch freezer-friendly meatballs are great on their own, or added to your favorite recipes. MORE+ LESS-

By Gerry Speirs

February 8, 2016

lb bacon

lb lean (at least 80%) ground beef

medium white onion, finely chopped

tablespoons dried oregano leaves

1/4

cup Progresso™ Italian style bread crumbs

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1

Heat oven to 350°F.In ungreased baking pan with sides, arrange 1 lb bacon slices. Bake 10 to 15 minutes. Reserve bacon drippings in small bowl.
2

Meanwhile, in large bowl, place 3 lb lean ground beef, chopped 1 medium white onion, 3 tablespoons dried oregano leaves and 1/4 cup Progresso™ Italian style bread crumbs.
3

Chop bacon into very small pieces; add to beef mixture. Using clean hands, mix beef mixture, making sure all ingredients are evenly distributed. Portion into about 30 (2-oz) pieces. Roll each piece into a ball.
4

Place large ovenproof skillet over medium-high heat; pour reserved bacon drippings into skillet. Add meatballs; cook about 3 minutes on each side or just until seared. (You may have to do this in batches.)
5

Place skillet in 350°F oven; bake 30 minutes or until meatballs are no longer pink in center.

If you prefer not to use your hands for mixing, a stand mixer is a great alternative.
You can halve the size of the meatballs and use them for appetizer recipes.
To freeze: Cook meatballs; allow to cool before placing in an airtight container and into the freezer.