Meatballs, the easy way

•3 slices bread

•1/3 cup milk

•1/2 cup yellow onion, minced

•2 tablespoons unsalted butter (4 tablespoons if cooking immediately)

•2 pounds ground beef (80/20)

•2 large eggs

•1/2 teaspoons  salt

•1/2 teaspoon black pepper

•1 teaspoon Worcestershire Sauce

Directions:

In the bowl of your stand mixer add the milk to the slices of bread.

Melt the butter in a pan and add the minced yellow onions.

Cook them on medium low until translucent but not browned.

Remove from heat and let cool.

In your bowl with the milk soaked bread add the rest of the meatball ingredients including the cooked onions.

Mix it on low until the bread is broken apart and the meat is combined with the ingredients (using the stand mixer and not your hands helps keep the mixture cold and tender).

Using a meatballer/ice cream scoop or your hands scoop them into balls about the size of a ping pong ball.

Freeze on a cookie sheet if possible.

If cooking immediately, add the rest of your butter to your skillet and cook on medium high on all sides for a total of 4-5 minutes.

Remove the meatballs from the pan and serve with your favorite sauce

Cooking the meatballs from frozen does a few amazing things for them:

•They brown evenly and maintain their ball shape and don’t cook down into sort of lumpy looking rocks.

•They keep their interior moistness as they are still only about half cooked in the middle by the time the gravy is added.

•They take almost no time at all to cook the day you want to make them because its a matter of cook the meatballs for 5-7 minutes, add gravy and serve with either mashed potatoes or pasta.