Freezer Meatballs Recipes

MAKE-AHEAD MEATBALLS

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.,

FREEZER-FRIENDLY SWEDISH MEATBALLS

Steps:

• In large bowl, mix all Meatball ingredients except oil until well combined. Roll mixture into small meatballs (about size of walnut).
• In 10- to 12-inch skillet, heat oil over medium heat. Brown meatballs (in batches, if necessary) on all sides just until browned (they don't need to be cooked through). Transfer meatballs to large plate.
• Stir flour, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into drippings in skillet to make a roux. Add boiling water and sour cream; stir until well combined.
• Return meatballs to skillet. Reduce heat to medium-low; cook 15 to 20 minutes, turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center, and gravy is thickened.
• Serve meatballs with egg noodles and gravy; sprinkle with parsley. Serve with lingonberry jam on the side.

MAKE-AHEAD FREEZER MEATBALLS

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.

FREEZER-FRIENDLY SWEDISH MEATBALLS

Steps:

• Spray the inside of a slow cooker with nonstick spray. Add frozen meatballs, broth, condensed soup, mushrooms, onion, steak sauce, garlic powder, paprika, salt, and pepper; stir to combine.
• Cook until heated through and vegetables are tender, on Low for 8 to 10 hours or on High for 4 to 6 hours, mixing in sour cream during the last 30 minutes of cooking.

ALL PURPOSE FREEZER MEATBALLS

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.