Freezermeatballs Recipes
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 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 MEATBALLS
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
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
MEATBALLS FOR STOCKING UP FREEZER
Make and add to various recipes... like tator tots, drained green beans, and cream of mushroom soup. We love that and so easy! Meatballs are good with leftover beef gravy and mashed potatoes, too. I freeze portions in separate zip lock bags, defrost, and have an easy supper. I am guessing at the exact servings-I can eat 5 or 6 meatballs. I use my oven to brown my meatballs-lazy me- but you can do it on top of your stove if you prefer. And if you want to make a sauce -try 1 envelope brown gravy mix made up, mix in 1/2 cup sour cream, and dash each of nutmeg and pepper.
Provided by WiGal
Categories Beef Organ Meats
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Mix all ingredients in huge container (I use my roasting pan).
- Shape into balls about the size of a walnut.
- Line cookie sheet with foil, put 12-15 onto cookie sheet, and bake at 400 degrees for 12 minutes or until browned-check after 6 minutes to see if they need turning.
- Drain on paper toweling.
- Label your zip lock bags.
- Portion out to what your family needs in a zip lock bag. (You might want to use one batch for your supper tonight.:).
- Later defrost 24 hours ahead in your refrigerator.
Nutrition Facts : Calories 269.9, Fat 17, SaturatedFat 6.6, Cholesterol 90.4, Sodium 391.2, Carbohydrate 8, Fiber 0.5, Sugar 0.9, Protein 19.8
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