• 4 eggs
• 2 cups dry bread crumbs
• 1/2 cup finely chopped onion
• 1 tablespoon salt
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon white pepper
• 4 pounds ground beef

In a large bowl, beat eggs.  Add the next five ingredients.  Add beef; mix well.  Shape into 1″ balls, about 12 dozen.  Place in single layers in ungreased 15″ x 10″ x 1″ baking pans.  Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain.  Cool.  Place about 30 meatballs each into freezer containers.  May be frozen for up to three months.  YIELD:  5 batches (about 30 meatballs/batch)