Best Canned Meatballs Recipes
CANNED MEATBALLS
Sweet 'n' Sour Meatballs w/Rice; Spaghetti 'n' Meatballs; BBQ Meatballs--you name it! When you have them canned, you're only minutes away from a meal! (I'll post those recipes later-for now, we'll concentrate on meatballs. You don't need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I've laid out below! They're delicious and handy!
Provided by Wilmom
Categories Meat
Time 2h30m
Yield 28 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients, to combine well.
- Form into balls, packing ingredients together tightly.
- Hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
- Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.).
- Wipe rim of jar to remove grease or food bits.
- Place lid on jar. Screw on band.
- Place filled jars in pressure canner.
- Add water to canner, to about 2" deep.
- Place lid on canner and make sure lid is securely fastened.
- Open petcock.
- Turn on Medium-high heat.
- When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
- When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
- Start timing: 90 minutes for quarts; 70 minutes for pints.
- When timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
- Open petcock to release any remaining steam.
- Remove lid.
- Remove jars, and set in a draft-free place to cool.
- When cool, remove bands, wipe down jars with a clean, damp-warm cloth.
- Label and place in pantry.
- TO USE: Remove lid, and Set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
- NOTE: canned meatballs will always have a red center. They ARE cooked through, and you don't have to worry about the color. Now, they're ready to use in your favorite meatball recipe! ALSO, this recipe may make less or more than 7 quart jars full.
Nutrition Facts : Calories 157.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 44.1, Sodium 260.1, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 12.5
CANNED CHICKEN MEATBALLS
When you're in a bind and can't to the store, utilize the ingredients you already have on hand and dinner will be whipped up in a jiffy!
Provided by Sydney Burnside
Categories Chicken
Time 35m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients in a bowl.
- 2. When thoroughly combined, divide mixture into twenty equal meatballs. (A little olive oil on your hands prevents the meatballs from sticking as you shape them.)
- 3. Place them equally spaced apart on a cookie sheet that has been prepped with a drizzle of olive oil.
- 4. Bake 25 - 35 minutes in oven that has been preheated to 400 degrees.
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