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.
MAKE-AHEAD MEATBALLS
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 batches (about 30 meatballs per batch).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
ALL PURPOSE FREEZER MEATBALLS
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
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
ALL-PURPOSE MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 125 meatballs
Number Of Ingredients 11
Steps:
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
FREEZER MILLIONS OF MEATBALLS
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
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
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