All Purpose Freezer Meatballs Recipes

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MAKE-AHEAD MEATBALLS



Make-Ahead Meatballs image

My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 batches (about 30 meatballs per batch).

Number Of Ingredients 7

4 eggs, lightly beaten
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 lean ground beef (90% lean)

Steps:

  • In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,

Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

ALL PURPOSE FREEZER MEATBALLS



All Purpose Freezer Meatballs image

Having frozen dry meatballs is handier than pockets in a shirt. From subs to spaghetti/with they are another one of those things that make cooking well for one possible. This is a conglomeration of a number of recipes that seems to work.

Provided by T. Woolfe

Categories     Lunch/Snacks

Time 45m

Yield 12 balls

Number Of Ingredients 8

1 lb fine ground beef (At least 85%. Even better grind your own.)
1 medium yellow onion, cut to fit through the grinder
1/2 cup panko breadcrumbs or 1/2 cup fine unseasoned breadcrumbs (plus some to roll them in)
1 small egg
1 teaspoon powdered ginger
1 teaspoon allspice
1 tablespoon old fashioned tasty and smelly blackstrap/sulphered molasses
salt, to taste as you would a meat loaf.

Steps:

  • I mix the Panko ginger allspice salt and egg in a small bowl.
  • Ginger, allspice, and Molasses MAY and likely SHOULD be increased Run it all, with the beef, through the FINE die on your food grinder.
  • If you do not have a grinder, purchase the beef fine grind, at least twice through the grinder.
  • And chop the onion fine in your food processor.
  • I'm looking here for a very dense end product.
  • Mix well by hand.
  • Form into no-larger-than-pingpong ball size.
  • Roll lightly in that excess Panko or bread crumbs I forgot to tell you to put in a plate.
  • Place on a grill rack, Hopefully fine grate enough so they don't fall through.
  • Oven at 400 (preheat).
  • Bake about 20 min OR until that instant thermometer reads 145+.
  • Let them cool completely and put what you're not going to use now in a freezer bag.
  • That extra roll in Panko keeps them loose in the bag.
  • For use?
  • Put the balls and some (jarred) pasta sauce, gravy, whatever you fancy in the microwave to heat.
  • Place in/on bun, spaghetti, hash browned or mashed potatoes, rice, or whatever the spirit moves you to.
  • It's a handy meal-in-a-hurry.
  • Enjoy and let me know any other uses you can find.
  • T.

Nutrition Facts : Calories 113.2, Fat 6.2, SaturatedFat 2.4, Cholesterol 38.8, Sodium 63.3, Carbohydrate 5.7, Fiber 0.4, Sugar 1.6, Protein 8.1

ALL-PURPOSE MEATBALLS



All-Purpose Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 125 meatballs

Number Of Ingredients 11

5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil

Steps:

  • To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  • Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

MAKE-AHEAD FREEZER MEATBALLS



Make-Ahead Freezer Meatballs image

A wonderful all-purpose meatball to use in a variety of recipes! Easy to make, and with ingredients usually on hand. The yield is based on 1-1/2" meatballs, but you can make them smaller. I get about forty-eight 1" meatballs out of this same recipe.

Provided by pianomom

Categories     Meat

Time 35m

Yield 32 1-1/2, 8 serving(s)

Number Of Ingredients 8

1 egg, beaten
3/4 cup soft breadcrumbs (about 1 slice bread)
1/3 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 1/2 lbs ground beef (I prefer 90% lean or higher)

Steps:

  • Combine all ingredients except beef.
  • Mix in beef well, and shape into meatballs.
  • Place all on single layer in pan.
  • Bake 20 minutes at 350.
  • Remove and drain on paper towels, and let cool 15 minutes.
  • Put in freezer bag or freezer container or use immediately.

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