Make Ahead Italian 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 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 MEATBALLS
These were good basic meatballs added to veggies and noodles and another time added to spaghetti sauce. Adapted from Crusine At Home. The original recipe used 2 strips bacon which I skipped. I also used ground bison -- adding 1 T oil instead of ground beef.
Provided by ellie_
Categories Meat
Time 30m
Yield 40-50 meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- spray a broiler pan with Pam.
- Heat a sillet over medium high heat and add oil. Add the onion and cook onion in the oil until softened (3-5 minutes);stir in garlic and cook another minute.
- In a bowl combine ground beef (I used bison), onion mixture, and spices (parlsey - pepper). Stir in egg.
- For into 1-inch meatballs and place on broiler pand and bake for 10 minutes or until meatballs are fully cooked.
- Freeze meatballs on cookie sheet and then place in an airtight container until ready to use.
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.
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