All Purpose Freezer Meatballs Recipes
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 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 FREEZER MEATBALLS
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
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
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.
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- PREHEAT OVEN to 500F. Line 2 pans (with 1 inch sides) with tin foil and spray with oil. I use one large and one smaller pan to fit side by side in my oven, but use whatever you have.
- PREPARE INGREDIENTS: Onion and parsley can be chopped with knife. Bread can be torn into small pieces by hand. Alternatively, use processor to first finely dice onion, then coarsely process bread, then finely mince parsley.
- SAUTE ONIONS AND GARLIC: Heat oil on medium high. Add onions and saute for 5-7 minutes until soft and translucent (not brown). Add garlic and saute another minute. Allow to cool while you continue.
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ALL-PURPOSE MEATBALLS - COSMOPOLITAN CORNBREAD
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- In a mixing bowl, you’ll start with 2 pounds of ground beef. I generally use a lean cut, but not too lean. You do want some fat in there, because meatballs are not going to be fried, they will be baked. You can also use half beef and half ground pork if you like. I’ve also used beef & turkey on occasion. Most often though, I just go with all beef. Place the meat in the bowl and break it up with your fingers. Set it aside for now.
- In a small dish, combine the Worcestershire sauce with the garlic paste. Whisk them together and then pour the mixture all over the meat. Set this aside for a moment.
- Tear 2 or 3 slices of fresh bread into pieces. Toss them in your food processor and pulse until they are fine crumbs. You’ll need 1 1/4 cup of crumbs.
FREEZER MEATBALLS - BAKING MISCHIEF
From bakingmischief.com
Estimated Reading Time 4 mins
- In a large bowl, combine first 11 ingredients (everything except the meats) and stir until well combined. Allow to sit for 10 to 15 minutes.
- Add ground beef and sausage and use your hands to mix well. Form 1 1/2-inch/ 1.5-ounce meatballs and place on baking sheets, 16 to a sheet for 32 total. Bake meatballs for 10 minutes, swap top and bottom trays (if baking both at the same time) and bake for an additional 10 minutes, or until meatballs are no longer pink inside/have an internal temperature of 165°. Serve and enjoy or freeze.
THE BEST MEATBALL RECIPE - MAKE-AHEAD AND FREEZER FRIENDLY
From prettyprovidence.com
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- Roll meatball mixture between your hands to shape into balls. Each ball should be about two tablespoons.
- Heat olive oil over medium heat in a big skillet. Cook meatballs until brown and cooked through (about 6-8 minutes on each side.)
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Estimated Reading Time 5 mins
- In a medium sized mixing bowl, add the ground turkey, egg yolks, and olive oil. In a small bowl, whisk together the almond flour, granulated garlic and onion, sea salt, and pepper. Add the almond mixture to the ground turkey, and mix just to combine.
- Using a spoon or a small cookie scoop, (I use a #40 scoop) portion out half the meat mixture or 18 meatballs onto the prepared cookie sheet. Lightly oil your hands and roll the meatballs into a rounder shape.
- Then bake until just done in the centers, 10-12 minutes. Repeat with the remaining half of the meat mixture and bake again until done.
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- Move oven rack to the middle position and preheat to 400 degrees, Line 2 rimmed baking sheets with parchment paper and set aside.
- In a large mixing bowl add all of the meatball ingredients. Use a wooden spoon or your hands to mix everything together.
- Use a 3-Tablespoon scoop to scoop the meatball mixture, and then roll it into a ball with your hands. Place the meatballs on the prepared baking sheets, leaving ½” between each meatball.
- Bake for 20 minutes or until the interior temperature reaches 165 degrees F on an instant-read thermometer. (If you don’t have an instant-read thermometer then just cook until the inside of the meatballs are no longer pink). Let the meatballs cool 5 minutes before serving.
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