Ingredients:
1½ lbs ground beef
¾ cup breadcrumbs
1/3 cup dry onion soup mix
1 egg, beaten
1 teaspoon Worcestershire sauce
1 beef bouillon cube, crumbled
Directions:
Preheat the oven to 350°F (175°C).
In a large bowl, combine the ground beef, breadcrumbs, onion soup mix, beaten egg, Worcestershire sauce, and the crumbled beef bouillon cube. Mix until evenly blended but avoid overworking the meat to keep the texture tender.
Spread a sheet of heavy-duty foil in a 9″ x 13″ baking pan. Press the meat mixture into the center of the foil, forming a rectangle approximately 1″ high and about 7″ by 11″. Smooth the top and make sure the mixture is an even thickness.
Using a sharp knife, score the meat into 1″ squares by cutting through to the foil. This makes it easy to separate the pieces after baking.
Place the pan in the preheated oven and bake for 20 minutes. Remove the pan and gently separate the squares slightly with a spatula or long knife to allow heat to circulate between them.
Return the pan to the oven and bake an additional 10–15 minutes, or until the meat is cooked through and reaches a safe internal temperature. Cooking times can vary slightly depending on oven and thickness.
When done, drain any excess fat. Allow the squares to cool on a wire rack or a cookie sheet. For freezing, arrange the cooled pieces on a cookie sheet in a single layer and freeze until solid. Once frozen, transfer to an airtight container or freezer bag for long-term storage.
These frozen squares work well as a substitute for meatballs in stews, casseroles, or any recipe that calls for precooked meatballs.
Servings: 8
Preparation time: 10 minutes
Total time: 45 minutes