"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 eggs 1/2 C. fine chopped onion 2 tsp. Worcestershire sauce 4 lb. lean ground beef 2 C. dry bread crumbs 1 T. salt 1/2 tsp. white pepper
In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers on foil lined ungreased cookie sheets. Bake at 400º for 10-15 minutes or until no longer pink. Cool. Place 30 in freezer bags or container. May be frozen up to 3 months
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