Sams Meatballs Big Batch For Freezing Recipes
SAM'S MEATBALLS (BIG BATCH FOR FREEZING)
This makes a very large batch, but are perfect for freezing - great in everything from Swedish meatballs to spaghetti. Flash freeze for extra credit ;)
Provided by CandyTX
Categories Meat
Time 1h50m
Yield 200 Meatballs (approx)
Number Of Ingredients 9
Steps:
- In a huge bowl, combine ground beef with all ingredients except eggs.
- Blend thoroughly by hand
- Slowly blend in the 2 eggs.
- Form into 1 inch size meatballs
- Place on jelly roll pans (baking sheets with edges to contain any fat run-off).
- Bake in a preheated 350~ oven for 25 minutes.
- When they are cool, I put them in freezer bags, in meal size portions.
Nutrition Facts : Calories 22.3, Fat 1.2, SaturatedFat 0.5, Cholesterol 9.6, Sodium 44.8, Carbohydrate 0.2, Sugar 0.1, Protein 2.4
BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
Steps:
- For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
- For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
- Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
- Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
- Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.
LARGE BATCH BAKED MEATBALLS
Makes a large batch, perfect for freezing. I have used mixed ground meats in this recipe: Italian sausage, veal, pork, lamb or a bit of everything...what ever I have in the freezer. Always start off with half ground beef.
Provided by Abby Girl
Categories Meat
Time 1h
Yield 52 meatballs
Number Of Ingredients 9
Steps:
- Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
- Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
- Bake in 350 oven for 20 - 30 minutes, depending on size of meatball. Remove from oven and tilt tray to drain fat. Let meatballs cool before packaging.
- Freeze up to one month.
- Note: I have used whole wheat and flax seed bread with good results.
Nutrition Facts : Calories 79.3, Fat 5.3, SaturatedFat 2.1, Cholesterol 30.5, Sodium 43.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 6.6
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