Sams Meatballs Big Batch For Freezing 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.,

BIG-BATCH MEATBALLS AND RED SAUCE

Steps:

• For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
• For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
• Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
• Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
• Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.

BASIC FREEZER MEATBALLS

Steps:

• 1. In a large bowl, combine ground beef with eggs and bread crumbs.
• 2. Add in the onion and spices. Use your hands to mix well.
• 3. Shape the mixture into 1-inch balls.
• 4. Place meatballs in a single layer on a baking sheet or in a 9 x 13 pan.
• 5. Bake at 400 degrees for 10 to 15 minutes or until no longer pink. Drain grease and cool on paper towels.
• 6. Store meatballs in a freezer bag or container in the freezer.
• 7. Note: Sometimes I like to use ground sausage for half of the ground beef.

LARGE BATCH BAKED MEATBALLS

Steps:

• Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
• Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
• Bake in 350 oven for 20 - 30 minutes, depending on size of meatball. Remove from oven and tilt tray to drain fat. Let meatballs cool before packaging.
• Freeze up to one month.
• Note: I have used whole wheat and flax seed bread with good results.

SAM'S MEATBALLS (BIG BATCH FOR FREEZING)

Steps:

• In a huge bowl, combine ground beef with all ingredients except eggs.
• Blend thoroughly by hand
• Slowly blend in the 2 eggs.
• Form into 1 inch size meatballs
• Place on jelly roll pans (baking sheets with edges to contain any fat run-off).
• Bake in a preheated 350~ oven for 25 minutes.
• When they are cool, I put them in freezer bags, in meal size portions.