Instructions: In a large bowl combine egg, bread crumbs, milk, Worcestershire sauce, onion powder, salt and garlic powder. Add beef. Mix well. Shape half of meat mixture into sixteen 1 1/2-inch meatballs; shape remaining beef mixture into twenty-four 1-inch meatballs. Place all of the meatballs in a single layer in a 15- by 10- by 1-inch baking pan.

Bake in a 350 degree oven for 20 minutes, or until meatballs are no longer pink in center. Remove with slotted spoon and drain on paper towels. Cool meatballs for 15 minutes. Place the sixteen 1 1/2-inch meatballs in one freezer container for the Oriental Meatballs And Vegetables (recipe for which is included in this collection). Place the twenty-four 1-inch meatballs in another freezer container for the Meatball And Bean Soup (recipe for which is included in this collection). Seal, label, and freeze containers for up to 6 months.

NOTES :
Makes about 40 meatballs. Use this recipe for Oriental Meatballs And Vegetables and for Meatball And Bean Soup (recipes for which are included in this collection).

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