I would like to obtain a recipe and instructions for meatballs that you can prepare and freeze to be used in multiple ways, like spaghetti, sandwiches, etc. I was told about a preparation method involving pressing the meat in a pan, cutting into smaller squares, and rolling each smaller square into a meatball. Anyone have any idea of what I am talking about here? Sounds like a very timesaving idea for busy families!
Pam from Columbus, NE
Cooking up a large batch of meatballs in advance to store in
the freezer goes a long way toward establishing a supply of
quick and easy meals. And if you take advantages of sales
on ground beef and stock up, this can be a tremendous boon
to your family budget, too!
In addition to stirring meatballs into spaghetti sauce, you
can also use them in soups, serve them on skewers (kids
love this!), or heat in brown gravy or a warmed can of cream
of mushroom soup served with mashed potatoes.
The following recipes prepare a large batch of freezer
meatballs and also include examples of ways to use frozen
meatballs. The sauces require some preparation, but the meals
go together quickly with your stockpile of precooked meatballs
in the freezer.
MILLIONS OF MEATBALLS
(this makes a lot -- at least four dozen, depending on size)
In a large mixing bowl, combine first eight ingredients. Add
ground beef and mix well. Shape into meatballs (use a small
cookie scoop if available) and place on boiler pan so grease
can drain while cooking. Bake uncovered in 350 degree oven
for 30 minutes. Divide into meal-sized portions. To prevent
from freezing into a solid meatball-mass, freeze individually
on cookie sheets and then place in freezer bags. Label
To serve meatballs, thaw completely and reheat with your
choice of sauces (six sample sauce recipes follow).
Drain pineapple tidbits, reserving syrup. In medium saucepan,
combine brown sugar and cornstarch. Blend in reserved syrup,
water, cider vinegar and soy sauce. Cook and stir over low
heat until thick and bubbly. Carefully stir in meatballs,
water chestnuts, green pepper strips and pineapple. Heat to a
boiling. Serve over hot cooked rice.
This recipe sounds a little strange (chili sauce and grape
jelly?), but it tastes like burgundy sauce (only without the
Whisk together chili sauce, grape jelly, lemon juice and
bouillon, breaking up all clumps. Simmer on low heat until
auce starts to thicken. Add freezer meatballs; cook in
auce until meatballs are fully thawed and heated through.
Serve over hot cooked noodles or rice.
Thaw meatballs and spaghetti sauce (if using frozen). Place
both in medium saucepan. Heat until hot. Place meatballs
into warmed buns. Ladle small amount of spaghetti sauce
onto each sandwich; place mozzarella slice onto each
Mix together soup, water and Worcestershire sauce. Place
meatballs in a medium sized saucepan; pour soup mixture
over meatballs. Simmer until meatballs are heated through.
Serve over hot cooked rice.
In medium saucepan, mix together mushroom soup and sour
cream. Gently stir in mushrooms and meatballs. Simmer
until meatballs are heated through. Serve over hot cooked rice
or over egg noodles tossed with melted butter and chopped
Saute' onion slices in olive oil until softened. Place frozen
meatballs in medium skillet. Pour dressing over meatballs.
Cover skillet and cook over low heat until dressing caramelizes
on meatballs and onion, and the meatballs are fully thawed
and heated through. Serve over rice.
About The Author:
Copyright 2002/2004 Deborah Taylor-Hough. Used with permission. All rights reserved. Recipes adapted from "Frozen Assets: How to cook for a day and eat for a month"
Deborah Taylor-Hough (free-lance writer, wife and mother of three) is the editor of the Simple Times (email@example.com) and Bright-Kids (firstname.lastname@example.org) email newsletters. Debi's also the author of several books including "Frozen Assets: How to Cook for a Day and Eat for a Month" and "A Simple Choice: A Practical Guide for Saving Your Time, Money and Sanity" (Champion Press). Visit Debi at: http://hometown.aol.com/dsimple/
This is just what I was searching for! Thanks and will enjoy trying all the suggestions!
A tip for freezing the meatballs is to put them on cookie sheets to freeze. When they are frozen then put them in your bags. You can grab as much as you want and they won't be stuck together.
I don't roll my meatballs, I make them with a small ice cream scoop. I don't have time to mess with rolling them by hand!
The method you describe lets you make uniform meatballs. I use my meatloaf recipe and follow the procedure you describe; cook the meatballs; freeze them in a single layer and then place them in a gallon ziploc bag and use as needed.
I pat the meatball mixture into a pan and then bake it until firm. Cut into meat squares and add to spaghetti sauce. The corners break off in the sauce and will become meatballs.
3 lbs ground beef
1 cup milk
1 package of stuffing mix, crushed fine
mix the above. flatten out evenly and cut into equal
parts for size of meatballs wanted. roll each seperate
part and put onto 2 sheetcake pans,(cookie sheets,
with sides) so that they are not touching.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!