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
MAKE-AHEAD ITALIAN MEATBALLS
Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
- Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
- Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
- About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.
Nutrition Facts : Calories 65, Carbohydrate 6 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg
MAKE-AHEAD BAKED MEATBALLS
These are tasty and easy to make meatballs that can be used in many recipes. I especially like the suggestion for how to quickly form the meatballs. It is from Taste of Home magazine and is credited to Ruth Andrewson.
Provided by Chris from Kansas
Categories Meat
Time 30m
Yield 3-4 batches
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs.
- Add the next five ingredients.
- Add beef; mix well.
- Lightly pat meat mixture into a 1-inch thick rectangle.
- Cut the rectangle into squares the desired size of your meatballs.
- Shape each square into a ball.
- Place in single layers on ungreased 15X10 inch baking pans.
- Bake at 400 degrees for 10-15 minutes or until no longer pink; turning occasionally; drain.
- Serve or cool and place desired number of meatballs into freezer containers.
- May be frozen for up to 3 months.
Nutrition Facts : Calories 1461.8, Fat 71, SaturatedFat 27.5, Cholesterol 675.1, Sodium 3382.9, Carbohydrate 56, Fiber 3.7, Sugar 6.5, Protein 139.2
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.
MAKE-AHEAD MEATBALLS
'My husband and I have company often,' relates Ruth Andrewson of Leavenworth, Washington. '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.'
Provided by Allrecipes Member
Time 25m
Yield 30
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased 15-in. x 10-in. x 1-in. baking pans. bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).
Nutrition Facts : Calories 199.3 calories, Carbohydrate 5.6 g, Cholesterol 70.2 mg, Fat 13.6 g, Fiber 0.4 g, Protein 12.5 g, SaturatedFat 5.3 g, Sodium 302.2 mg, Sugar 0.7 g
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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