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2 cups crushed saltines (2 sleeves)
1/2 cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
4 pounds lean ground beef
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 a single layer on ungreased baking pans. Bake at 4000 for 10-15 minutes or until no longer pink, turning often; drain. Cool. Freeze on pans. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months. Yield: 5 batches.
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