Today I made a big batch of "mealmaker" meatballs. After they cool off, I will freeze them individually and then keep them in freezer bags for future dinners. I usually make spaghetti & meatballs, or sweet & sour meatballs. By making them myself I save money and control what goes into our food as #4 has a milk allergy. Having them prepared ahead makes dinner time less stressful for me.
To make your own meatball batch, combine the following:
2 lbs ground beef
1/2 c. finely chopped onion
1 t. onion powder
1 T. chopped fresh basil
1 t. dried parsley
1 T. Worcestershire sauce
salt and pepper to taste
1-2 slices of bread
1 egg
I line baking sheets with aluminum foil, preheat the oven to 400 degrees, and then form the meatballs. I use my cookie scoop to form the balls. It helps keep the size even. I then bake them for 15-20 minutes until the juices run clear. Once they are cooked, I let them cool. Then, I freeze them on the cookie sheets, so that they don't stick together. Once frozen, I put them in labeled and dated freezer bags, typically about 20 a bag. Today's batch yielded 40 meatballs.
1 happy thoughts:
Hi Chris, I just found your blog via A Feathered Nest. Its quite lovely. Nice to find a kindred spirit in cyberspace.
I've been making and freezing meatballs for years now...they're such a great meal starter! I use mine for "mini night"..."bunny nibbles" (baby carrots), "mini meatloaf", "snowballs" (mashed potatoes served with my small cookie scoop), and "fairy pies" (pecan tarts or tiny pumpkin pies baked in the mini muffin pan). Everything is served on bread plates, eaten with toddler utensils, and juice glasses. My kids love it. I also use them for meatballs with gravy, sweet and sour meatballs, albondigas (mexican meatball soup), meatball subs, mashed up in mac-n-cheese, or cut in pieces for a breakfast skillet with potatoes, onions, and eggs. You can find some of these recipes at www.peacefulcottagerecipes.blogspot.com.
Keep up the good work!
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How sweet of you to stop by. Kind words are always welcome.