Preparation time: 20 minutes
Cooking Time: 15 minutes
Cooking Level: Easy
Servings: 16
Ingredients :
6 pounds ground beef
6 cup soft breadcrumbs
6 large eggs
1½ cup water
1 cup onion, chopped finely
1 tablespoon salt
¼ teaspoon ground black pepper
8 cup hot chicken broth
Directions :
1. Mix all ingredients (except for broth) until just combined.
2. Set aside for about 15–30 minutes.
3. Preheat oven 425ºF.
4. Lightly grease 2 shallow baking dishes.
5. Make 1-inch balls from the mixture.
6. Arrange meatballs on prepared baking dishes in single layers.
7. Bake for approximately 15 minutes.
8. In 8 (1-pint) hot sterilized jars, divide meatballs.
9. Now pack each jar with hot broth, leaving 1-inch space from the top.
10. Run a knife around the insides of jar to remove any air bubbles.
11. Wipe any trace of food off the rims of jars with a clean, moist kitchen towel.
12. Close each jar with a lid and screw-on ring.
13. Carefully place jars in a pressure canner and process at 10 pounds pressure for about 75 minutes.
14. Remove the jars from pressure canner and place onto wood surface several inches apart to cool completely.
15. After cooling with your finger, press top of each jar’s lid to ensure that seal is tight.
16. Store se canning jars in cool, dark place.