Does anyone have a recipie for frozen meatballs like that you make and freze?

Question

Kind of like the frozen meatballs that you buy at the store only you make them at home.

Answer 1

Meatballs are simple and you can make them to your taste. Just combine hamburger and sausage (use Italian if you like spicy), add breadcrumbs, whatever spices you prefer and an egg if you like (I hardly ever use the egg). Cook them up in a pan with some olive oil, brown completely, drain very well and put in a ziplock freezer bag or a covered plastic freeze bowl. If you make a lot use the bowl and put wax paper between the layers..

Answer 2

I hate the ones you buy at the store, they taste spongy to me. What I do is go to a store like Sams club or if your regular grocers sells the really huge packs of ground beef at least 85% lean. I get the 5 lb packs. I split it up like this. Take 1 lbs and cook it crumbled up, Then I place it in a colander in the sink and run extremely hot water over it to take out any fat, if you keep the water running the fat will run down the pipes and not clog them. I know Ive been doing this for years. Let that drain then put in a freezer bag and freeze for quick use later on in the week. Next I'l take a lb and from hamburger patties. place a sheet of wax paper on a dish or cookie sheet then place the patties on the wax paper and place uncovered in the freezer until the outside of the patties are firm and crusty feeling not freezer burnt. Place them in a zip lock bag and freeze them for quick use later on.

Now Take 2 lbs and make a meat loaf place this in the oven for dinner tonight.

While that is cooking take the other 2 lbs and make meatballs the same as you would the meat loaf. form the balls and place in a 9x13 cake pan side by side and bake along with the meatloaf, sometimes you may need another pan. Keep checking the meatballs until they are done. Remove the pan, take the meatballs out of tthe juice and place on a dish until they are cool enough to place in freezer bags separate how many you think you'd need for each meal. and voila! you have them cooked and ready for later use.

I also buy the huge packs of sweet link italian sausage and cut into about 4 inch lengths and cook them on the grill outside then after cool freeze them for sauce later on or for saugage green pepers and onion sandwiches.

which brings me to another thing I do. buy onions and green peppers when on sale and prechop and freeze them in bags for use later on. real time savers


What I do to make meatballs is this:

Place ground beef in a bowl, put crumbled saltine crackers in, 1 egg, a little milk and salt and pepper. Mix and shape into meatballs. You can also add chopped onion or use some dehydrated onion if you'd like.

Answer 3

try useing some kind of tomato sauce and first cook the meatballs in the oven to get all of the grease out of them then cook them in the sauce for a few hours then you can actually freeze the meatballs in the sauce we do this very often then you can make meatball sandwiches or have meatballs or even use them for spaghettii pr anything but pasta sauce works great or any type of tomato sause

Answer 4

Take a pick:

All kind of meatballs I use to make myself and yes, often I freeze a part of them for later use.

http://www.jannekes.eu/ground-beef/index.html

Enjoy!

Answer 5

Just use your regular recipe: make, cook, and freeze separately on a cookie sheet. Once frozen, dump loose into a zipper freezer bag and use at your leisure. No special recipe required.

Answer 6

http://www.creativehomemaking.com/articles/061204l.shtml

Answer 7

Millions of Meatballs
(This makes at least four dozen, depending on size.)

12-ounces tomato sauce
1 1/2 cups dry bread crumbs
4 eggs, lightly beaten
1/2 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoons salt, optional
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried marjoram, crushed
4 pounds ground beef

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 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, freeze individually on cookie sheets and then place in freezer bags. Label and freeze.

To serve meatballs, thaw completely, and reheat with your choice of sauces. Six sample sauce recipes follow. any sauces work ...

Sweet-n-Sour Meatballs
(5 servings)

1 (14-oz) can pineapple tidbits or chunks, undrained
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 cup water
1/4 cup cider vinegar
1 teaspoon soy sauce (or more to taste)
1 family meal-sized portion of freezer meatballs
1 (5-oz) can water chestnuts, drained and thinly sliced
1 green pepper, cut in strips

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.

Chili-Day Meatballs
(5 servings)

This recipe sounds a little strange (chili sauce and grape jelly?), but it tastes like burgundy sauce (only without the wine).

1 (12-oz) jar chili sauce
11-ounce jar grape jelly
2 tablespoons lemon juice
1 cube beef bouillon dissolved in 1/2 cup water
1 family meal-sized portion of freezer meatballs

Whisk together chili sauce, grape jelly, lemon juice and bouillon, breaking up all clumps. Simmer on low heat until sauce starts to thicken. Add freezer meatballs; cook in sauce until meatballs are fully thawed and heated through. Serve over hot cooked noodles or rice.

Meatball Sandwiches
(6 servings)

1 family meal-sized portion of freezer meatballs (approximately 4 to 5 meatballs per person)
6 hot dog buns (or hoagie rolls)
6 thin slices mozzarella cheese
2 cups prepared spaghetti sauce

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 sandwich.

Tomato-Sauced Meatballs
(5 servings)

1 (10 3/4-oz) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1 family meal-sized portion of freezer meatballs

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.

Meatball Stroganoff
(5 servings)

1 (10 3/4-oz) can condensed cream of mushroom soup
1/2 cup sour cream or plain yogurt
1 cup mushrooms, sliced and cooked in butter until soft
1 family meal-sized portion of freezer meatballs

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 parsley.

Catalina Meatballs
(5 servings)

1 medium onion, thinly sliced
2 teaspoons olive oil
1 bottle Catalina salad dressing
1 family meal-sized portion of freezer meatballs

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.