Basic Freezer Meatballs Recipes
ALL-PURPOSE MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 125 meatballs
Number Of Ingredients 11
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
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
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.
ALL PURPOSE FREEZER MEATBALLS
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
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
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