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I always have left over meat loaf. After it cools, I roll into one inch meat balls. I put 12-14 meat balls into a freezer bag.
When I have spaghetti, I use them in the spaghetti sauce. They are an instant hit.
Source: I have been doing this for 40 years.
By By Ellen Lou Severs, author of A Whisper Through Life from Knoxville Tn.
I also use leftover meatloaf in spaghetti sauce over pasta, but I just cut up the meatloaf into chunks. Works for me.
I also do the cut-up meatloaf thing like OliveOyl. Makes a great quick meat sauce! I'm curious, though, how do you roll cooked meatloaf into balls?
You roll the cooked meatloaf into balls? How do you do this? I understand the small chunks but not the balls unless you do this before it's cooked.
Ellen. How do you do it? You can't roll cooked meat into a meatball.
I always make a bigger meatloaf than I need just so I can have "cold meatloaf sandwiches". That is my favorite sandwich of all!
Maggie3956 asks: "How do you do it? You can't roll cooked meat into a meatball." That was my thought too.. I thought maybe she was talking about the hamburger mixture, but she does say "after it cools" which implies cooking first. The only way I can see to do that is to cut it into chunks. Otherwise, I don't get it either.
I use a melon scoop. I use to use a ice cream scoop, however, they were to big and fell apart. So I started using a melon scoop. I take a large skillet, spray Pam and preheat on medium. I take out the meat balls after freezing and cooking them on each, side for 3 mins, until light golden brown. this will help them to retain their shape. Forgive me for not going into detail about the meat balls.
Thank You all for your Patience.
Ellen from Tennessee
Glad I'm not the only one confused. Cooked meatloaf wouldn't stick together to make balls. How did this even get to the top of the list it hasn't been replied to since last July. Guess we need the recipe. I'm curious.
When making meatballs, it can be time consuming to roll them by hand. Instead, I use my cookie scoop. It's similar to an ice cream scoop only smaller. It makes nice even size meatballs every time and is much quicker and keeps my hands clean. I lay each one on a sheet of a waxed paper jelly-roll pan and they can be frozen in the pan then put into freezer bags or you can drop them into your sauce to cook them. You can also lay them on Parchment paper lined jelly roll pan or a foil lined pan and bake them.
By chef4u from Sylvania, OH
When making meat balls, shape the meat into a long roll and cut it into the size balls you like - it saves time! It also makes them look prettier because they are all the same size.
By mamacrafter from TN
When making meatballs, I like to use an ice cream dipper to make the meatballs all the same size and shape.
I find that turning the meat on to my cutting board and shaping it into a square and then scoring into the size of the meatballs I want. Then I just cut the "squares" and form meatballs.
Meatballs with less effort. In today's newspaper (April 25, 2007), the Dallas Morning News ran a column titled "Double Duty Dinners", by Susan Nicholson, about making a meatloaf and, after baking, cutting it into small squares. Be sure an instant read thermometer reads 160 degrees F. This appeals to me, because I find making individual meatballs to be tedious and messy. It's called Hip-to-be-square meatballs.
By Holly from Richardson, TX
WOW--I've been doing this for years. I hate making round meatballs and cleaning up the frying splatters from them. It makes the job so much easier.
Often I'll put the meat in a small square, cake pan so the meat-squares are 1-layer deep (they bake quicker). I either bake them in my toaster oven (less energy usage) or in my big oven if I have several other things to bake with them.
I learned a lot about cooking from my dad. Once all of the ingredients for the meatballs were well mixed, he would roll small amounts of the meat in the palms of his hands. Then we put them on a cookie sheet to brown slightly in the oven, this helps hold them together better. It is also a good way to remove some of the extra fat. I hope this helps.
By Barbara from Bremerton, WA
Try this too. Make some meatloaf and make them into balls about the size of muffin tins. Then freeze them in baggies and pop out one or five, depending on who is eating. If you have a toaster oven, they are great for a six hole pan, but if you don't use all of them, fill the empty ones with water to not only weigh the pan equally, but to keep the pan from getting too hot and smoking. If you have two, put them in the center row...
three would be two on each corner and one in the opposite row middle...
four would be one on each corner, etc.
Cook the meat loaf like you would in a loaf pan and make individual "loafs" for just you or a whole lot of you!