Freezer Millions Of Meatballs Recipes

FREEZER MILLIONS OF MEATBALLS

Freezer Millions of Meatballs image

Jeanine found this. It is hard to estimate how many meatballs it makes because size can vary. But when you are making them it will feel like millions :-)

Provided by Salt Lake Meal Swap

Categories Meat

Time 1h30m

Yield 60 meatballs

Number Of Ingredients 10

Ingredients

12 ounces tomato sauce
1 1/2 cups dry breadcrumbs
4 eggs, lightly beaten
1/2 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoon salt (optional)
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried marjoram, crushed
24 ounces prepared beef textured vegetable protein (2 cups dry)
4 lbs ground beef

Steps:

Preheat oven to 350 degrees.
Prepare TVP according to the package.
In a large mixing bowl, combine everything but meat.
Add ground beef and mix well.
Shape into meatballs (use a small cookie scoop if available) and place on broiler pan so grease can drain while cooking.
Bake uncovered in a 350-degree oven for 30 minutes.
Divide into meal-sized portions.
To prevent from freezing into a solid meatball-mass, flash freeze spread out on cookie sheets in freezer for a few hours.
Then place in freezer bags.
Label and freeze.
To serve meatballs, thaw completely, and reheat with your choice of sauces.

Nutrition Facts : Calories 83.1, Fat 5, SaturatedFat 1.9, Cholesterol 34.7, Sodium 74.4, Carbohydrate 2.6, Fiber 0.2, Sugar 0.5, Protein 6.5

ALL PURPOSE FREEZER MEATBALLS

All Purpose Freezer Meatballs image

Having frozen dry meatballs is handier than pockets in a shirt. From subs to spaghetti/with they are another one of those things that make cooking well for one possible. This is a conglomeration of a number of recipes that seems to work.

Provided by T. Woolfe

Categories Lunch/Snacks

Time 45m

Yield 12 balls

Number Of Ingredients 8

Ingredients

1 lb fine ground beef (At least 85%. Even better grind your own.)
1 medium yellow onion, cut to fit through the grinder
1/2 cup panko breadcrumbs or 1/2 cup fine unseasoned breadcrumbs (plus some to roll them in)
1 small egg
1 teaspoon powdered ginger
1 teaspoon allspice
1 tablespoon old fashioned tasty and smelly blackstrap/sulphered molasses
salt, to taste as you would a meat loaf.

Steps:

I mix the Panko ginger allspice salt and egg in a small bowl.
Ginger, allspice, and Molasses MAY and likely SHOULD be increased Run it all, with the beef, through the FINE die on your food grinder.
If you do not have a grinder, purchase the beef fine grind, at least twice through the grinder.
And chop the onion fine in your food processor.
I'm looking here for a very dense end product.
Mix well by hand.
Form into no-larger-than-pingpong ball size.
Roll lightly in that excess Panko or bread crumbs I forgot to tell you to put in a plate.
Place on a grill rack, Hopefully fine grate enough so they don't fall through.
Oven at 400 (preheat).
Bake about 20 min OR until that instant thermometer reads 145+.
Let them cool completely and put what you're not going to use now in a freezer bag.
That extra roll in Panko keeps them loose in the bag.
For use?
Put the balls and some (jarred) pasta sauce, gravy, whatever you fancy in the microwave to heat.
Place in/on bun, spaghetti, hash browned or mashed potatoes, rice, or whatever the spirit moves you to.
It's a handy meal-in-a-hurry.
Enjoy and let me know any other uses you can find.
T.

Nutrition Facts : Calories 113.2, Fat 6.2, SaturatedFat 2.4, Cholesterol 38.8, Sodium 63.3, Carbohydrate 5.7, Fiber 0.4, Sugar 1.6, Protein 8.1

MAKE-AHEAD FREEZER MEATBALLS

Make-Ahead Freezer Meatballs image

A wonderful all-purpose meatball to use in a variety of recipes! Easy to make, and with ingredients usually on hand. The yield is based on 1-1/2" meatballs, but you can make them smaller. I get about forty-eight 1" meatballs out of this same recipe.

Provided by pianomom

Categories Meat

Time 35m

Yield 32 1-1/2, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 egg, beaten
3/4 cup soft breadcrumbs (about 1 slice bread)
1/3 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 1/2 lbs ground beef (I prefer 90% lean or higher)

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.

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