This recipe (just click on the title) comes from Retro-Food.com. I've used this same recipe for many years. Well O.K. now that I think about it... since sometime in the later part of the 70's! I Usually make about 144 meatballs at a time. Why 144? Because it seems that when you use 5 lbs of hamburger and adjust the other ingredients accordingly, you get 144 meatballs, almost every time! Huh! Who'd have guessed it?
Freeze them in ziplock bags, and they are the greatest for my DH, who only likes hamburger. He just wants them heated up, with some kind of sauce with them. Or, you can pull them out, heat em up, and put in sandwiches, or (here's a thought) Spaghetti! I am brilliant, don't you think?
Another tip is that you can just pat these out onto the jelly roll pan, and cut em with your pizza cutter, and bake the same way. I suppose you get "meatsquares" that way, but they are just a little bit quicker. (Mostly I make meatballs, cause I'm a traditionalist when it comes to my meatballs.)