favorite recipe for meatballs that i can freeze?

Question

i'm looking for a recipe that i can freeze then just grab the meatballs as needed....ty!

i want to make the meatballs, mix-shape-freeze...so when i need a quick meal they are made already all i have to do is cook them...looking for a recipe for seasoning etc to make the meatballs...then after i cook them i can add them to whatever i want...like gravy or spaghetti etc etc

Answer 1

Basic Meatballs


1 lb ground beef
1/4 cup onion, chopped
1/4 cup milk
1 egg
1/3 cup bread crumbs
tsp. worcestershire sauce
3/4 tsp salt
1/4 tsp pepper

Preparation -
Mix all ingredients together. Shape into 1 1/2" to 1 3/4" balls. Place in a lightly greased 9" x 13 " baking pan. Bake uncovered at 375º for 25 to 30 minutes. Drain off fat before adding sauce

Answer 2

2Lb. Ground Beef
1Lb. gr. Pork
1Lb. gr. Veal
1Lb. gr. Turkey
2 lg. onions(grated)
2C fine fresh Bread crumbs
1C Whole Milk
4 lg. Eggs
1/2 C flat leaf Parsley
1/2 C red Pepper(minced)
10 cloves Garlic(minced)
3tsp dried Oregano
3tsp dried Basil
1can whole Plum Tomatoes(processed)
Salt and Pepper ( to suit yourself)
MIx all ...refrig, 3 hours..covered.
Shape into meatballs..Place in heavy bottom
frying pan..non-stick ..no oil..brown until almost done.
Place on cookie sheet in freezer 30 minutes. Place
in freezer containers.
It's a days work plan ahead. Enjoy.

Answer 3

I make this recipe all the time and it is the BOMB!!!!!


10 cups Best Basic Red Sauce, recipe follows, or store-bought pasta sauce
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon ground black pepper
2 teaspoons yellow mustard
1 teaspoon ketchup
1/2 teaspoon Baby Bam seasoning, recipe follows
1/2 teaspoon salt

For the Spaghetti:
1 teaspoon salt
1 teaspoon olive oil
1 pound spaghetti


Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine. Wash your hands then form the meat into balls by rolling 1 tablespoon of meat between them. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, wash your hands again and then gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful – bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.

Simmer for an additional 20 minutes, and stir occasionally to prevent the sauce from sticking to the bottom of the pan.

Remove from the heat, and serve immediately over cooked spaghetti.

For the Spaghetti: Bring a large pot of water to a rolling boil over high heat. Add the salt, olive oil and spaghetti. Reduce the heat to medium and cook 10 minutes, stirring occasionally to prevent the spaghetti from sticking together. Drain the spaghetti in a colander set in a sink, pouring away from you. Toss in the pot with the sauce and meatballs and serve immediately.

Best Basic Red Sauce:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (2 cloves garlic)
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar

Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.

Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Yield: 10 cups, 2 1/2 quarts

Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon. Store in an airtight container for up to 3 months.

Yield: about 3/4 cup

Answer 4

MEAT BALLS :

1 pound of grounded beef, not too lean
1 egg yoke
1 peace of white bread soaked in milk and pressed dry
1 onions diced very small
1 bouquet of parsley (shredded)
2 coffee spoons of oil
Salt & pepper

Put all those ingredients in a ball and malax until the mixture is homogeneous.
Make your meat balls, flat or round, and cook them in butter.
For pasta sauce, you cook in butter first, then in the sauce

Bon appétit

Answer 5

Why would you want to freeze the recipe? You should make the meatballs and freeze them instead.

Answer 6

YOU CAN FREEZE ANY MEATBALLS (REGULAR)..
MY MOM ALWAYS FROZE REGULAR MEATBALLS AND SHE JUST WARMED THEM UP And were exactly the same as the day she cooked it...

Answer 7

I love Eskimos