All Purpose Freezer Meatballs Food

ALL PURPOSE FREEZER MEATBALLS

All Purpose Freezer Meatballs image

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

Ingredients

1 lb fine ground beef (At least 85%. Even better grind your own.)
1 medium yellow onion, cut to fit through the grinder
1/2 cup panko breadcrumbs or 1/2 cup fine unseasoned breadcrumbs (plus some to roll them in)
1 small egg
1 teaspoon powdered ginger
1 teaspoon allspice
1 tablespoon old fashioned tasty and smelly blackstrap/sulphered molasses
salt, to taste as you would a meat loaf.

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

MAKE-AHEAD FREEZER MEATBALLS

Make-Ahead Freezer Meatballs image

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

Ingredients

1 egg, beaten
3/4 cup soft breadcrumbs (about 1 slice bread)
1/3 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 1/2 lbs ground beef (I prefer 90% lean or higher)

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

All-Purpose Meatballs image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 125 meatballs

Number Of Ingredients 11

Ingredients

5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil

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.

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