Meatballs by Yvonne Austin

1 sleeve of soda crackers, crushed
2 eggs
1/8 cup of dried minced or chopped onions
1 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of black pepper
Mix all together and add milk to make very mushy
Add 2 pounds of ground beef (could use ground turkey, pork, ham, etc)
Mix and shape into balls
Place on cookie sheet
Freeze and bag for future use, or refrigerate uncovered for at least 8 hours.

When ready to use, bake thoroughly at 350 degrees – no need to thaw before baking

Place in crock pot and cover with any favorite bar-b-que sauce and heat on low for about two hours before serving to flavor the meatballs.