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
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.
FREEZER-FRIENDLY SWEDISH MEATBALLS
Make this simple Swedish meatball recipe for tonight's dinner or prep ahead and freeze to make later.
Provided by Bailey
Categories Main Dish Recipes Meatball Recipes
Time 4h10m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 12.3 g, Cholesterol 95.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 19.4 g, SaturatedFat 8.9 g, Sodium 777.6 mg, Sugar 1.3 g
GREEK MEATBALLS WITH GREEN BEANS AND TOMATOES (MAKE-AHEAD FREEZER MEAL)
Incredible meatballs with delicious flavor! This dish was created as a make-ahead freezer meal, but can easily be made from start to finish at one time (see Notes). Bake from frozen and serve with pita and tzatziki sauce, or Greek rice if desired. You can even toss the meatballs in your favorite pasta sauce or use the meat mixture to make tasty burgers! Consider making and freezing a double batch for an easy weeknight meal or snack.
Provided by NicoleMcmom
Categories Meatballs
Time 55m
Yield 5
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
- Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
- Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
- Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
- When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
- Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
- Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
- Serve meatballs and veggies with pita rounds and tzatziki sauce.
Nutrition Facts : Calories 577 calories, Carbohydrate 44.6 g, Cholesterol 231.2 mg, Fat 24.4 g, Fiber 6.6 g, Protein 44.6 g, SaturatedFat 7.6 g, Sodium 1382 mg
MAKE AHEAD MEATBALLS
From St. Wenceslaus Church cookbook - my friend Linda's recipe. Great to make ahead and have on hand when you need something quick for supper.
Provided by sklhczech
Categories < 30 Mins
Time 30m
Yield 72 meatballs
Number Of Ingredients 7
Steps:
- In large bowl, beat eggs. Add bread crumbs, onion, salt, worcestershire sauce and pepper and stir well.
- Add beef to mixture and mix well.
- Shape into 2 inch balls, about 6 dozen.
- Place in single layer in ungreased 15x10x1 inch pan.
- Bake at 400 for 10-15 minutes or until nno longer pink; turn often.
- Remove from oven and drain grease.
- Cool completely.
- Place 2 dozen meatballs in gallon freezer bag.
- May be frozen up to 3 months.
Nutrition Facts : Calories 70.7, Fat 4.2, SaturatedFat 1.6, Cholesterol 28.9, Sodium 140.9, Carbohydrate 2.3, Fiber 0.1, Sugar 0.3, Protein 5.4
MAKE-AHEAD SHEET-PAN MEATBALLS
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's notice.
Provided by Anna Stockwell
Categories Meatball Bread Milk/Cream Ground Beef Sausage Egg Parmesan Small Plates Sunday Stash Freezer Food Freeze/Chill Dinner Kid-Friendly Back to School Sheet Pan
Yield Makes about 75
Number Of Ingredients 8
Steps:
- Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
- Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
- To serve immediately:
- Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
- Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes.
- To freeze to serve later:
- Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
- To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.
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