Make Ahead Meatballs Recipes

MAKE-AHEAD MEATBALLS

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.,

MAKE-AHEAD BAKED MEATBALLS

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.

MAKE-AHEAD FREEZER MEATBALLS

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 ITALIAN MEATBALLS

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.

MAKE-AHEAD MEATBALLS

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 MEATBALLS

Steps:

• In large bowl, beat eggs. Add bread crumbs, onion, salt, worcestershire sauce and pepper and stir well.
• Add beef to mixture and mix well.
• Shape into 2 inch balls, about 6 dozen.
• Place in single layer in ungreased 15x10x1 inch pan.
• Bake at 400 for 10-15 minutes or until nno longer pink; turn often.
• Remove from oven and drain grease.
• Cool completely.
• Place 2 dozen meatballs in gallon freezer bag.
• May be frozen up to 3 months.

MAKE-AHEAD MEATBALLS

Steps:

• In a bowl, blend together the beef, bread crumbs, 1/4 cup water, egg, Worcestershire sauce, garlic, salt and pepper.
• Roll by rounded 1 tablespoon into balls.
• Bake on a foil-lined baking sheet in a 375 degree F oven until meat thermometer inserted into several reads 160 degrees F, about 12 minutes.

MAKE-AHEAD SHEET-PAN MEATBALLS

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.