MAKE-AHEAD SHEET-PAN MEATBALLS
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's notice.
Provided by Anna Stockwell
Categories Meatball Bread Milk/Cream Ground Beef Sausage Egg Parmesan Small Plates Sunday Stash Freezer Food Freeze/Chill Dinner Kid-Friendly Back to School Sheet Pan
Yield Makes about 75
Number Of Ingredients 8
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.
QUICK AND SIMPLE MEATBALLS
Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 meatballs.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.
Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
CLASSIC MEATBALLS
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
More about "bear meatballs recipes"
BEST EVER BEAR CHILI | WHAT TO DO WITH GROUND BEAR MEAT
From missallieskitchen.com
OVEN BAKED MEATBALLS {GRANDMA'S RECIPE} | IT IS A KEEPER
From itisakeeper.com
GRANDMA'S BLACK BEAR MEATBALLS - RECIPES - BEAR HUNTING MAGAZINE
From bear-hunting.com
BEAR MEAT BURGER | JUICY + FLAVORFUL BEAR BURGER RECIPE - MISS …
From missallieskitchen.com
TRAY BAKE DINNER: LAMB KOFTA MEATBALLS | RECIPETIN EATS
From recipetineats.com
CAMP COOKBOOK: BEAR MEATBALLS - GRAND FORKS HERALD
From grandforksherald.com
BEAR MEATBALLS – KASSANDRACATHRINA
From kassandracathrinablog.wordpress.com
BBQ SLOW-COOKED ITALIAN BEAR MEATBALLS - RECIPES - BEAR …
From bear-hunting.com
ULTIMATE SMOKED BEAR BALLS (MEATBALLS) — HUNT. LEARN. SHARE.
From thefairchase.com
SWEET AND SOUR BEAR MEATBALLS RECIPE | 1CAMPFIRE
From 1campfire.com
TOP 5 BEAR MEAT RECIPES - PETERSEN'S HUNTING
From petersenshunting.com
HOW TO COOK BEAR MEAT - BEAR MEAT RECIPES - RECIPE WITH BEAR
From temeculablogs.com
HOMEMADE VEAL MEATBALLS (JUST LIKE GRANDMA'S) - GIRL CARNIVORE
From girlcarnivore.com
BEAR MEATBALLS, TOMATO SAUCE & GREMOLATA – MOOSEMEAT AND …
From moosemeatandmarmalade.com
EASY BAKED MEATBALLS - DAMN DELICIOUS
From damndelicious.net
SPAGHETTI AND BEAR MEAT MEATBALLS RECIPE
From montanaoutdoor.com
ITALIAN MEATBALLS | RECIPETIN EATS
From recipetineats.com
12 UNBELIEVABLE RECIPES FOR BEAR MEAT - SPORTSMAN CREW
From sportsmancrew.com
AUTHENTIC SWEDISH MEATBALLS RECIPE - MY GRANDMA'S SWEDISH MEATBALLS
From honest-food.net
WILD GAME MEATBALLS | MEATEATER COOK
From themeateater.com
BEAR MEATBALLS - A RANCH MOM
From aranchmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love