Ok, here's another "no photo" post...unless I manage to take a picture of the finished product...we'll see :) But I wanted to get this post up while the recipe was fresh in the front of my head so that you all can benefit from it :)
Every month or so I make what I call my "Mega-batch Meatballs". This is just an extra-large batch of "plain" meatballs that I make, divide into meal-sized portions and freeze for later use. It really is a big time-saver as well as a sanity saver to have these in the freezer for last minute dinners.
We use them for everything from spaghetti/ravioli and meatballs to Swedish meatballs, to meatball soup to meatball sandwiches to meatball lasagna... Really, the ideas are endless for what you can do with these!
One of the big secrets to making big batch meatballs though is in the making and cooking of them. I use a "cookie scoop" (disher) to create same-sized meatballs, scooping them out then rolling with gloved hands (only because I don't like the feel of raw meat!). Once they're rolled, I place them all on a rimmed baking sheet, pretty close together, and pop them in the oven to bake until done. I usually get about 4 dozen on a sheet, each about 2" in diameter.
Once they're baked and cooled, I put them in freezer bags (I use a vacuum sealer) and freeze. I can then use them straight from frozen if making spaghetti/ravioli by dropping the bags into the water with the pasta to thaw, or can thaw them overnight for other uses.
Four pounds of ground meat generates about 5 dozen meatballs, which is enough for 5 meals in this house with leftovers. You can double this recipe if you like to make even more or half it to make fewer. It's a very forgiving recipe and you can add your own favorite spices, use fresh or canned breadcrumbs, skip the milk, etc. as you like. I hope you'll give this recipe a try and then let me know what you think!
Note: Back in 2009 I posted another meatball recipe from the Make-A-Mix cookbook... I like that recipe as well, but like this one better with the combination of beef and pork...
Mega-Batch Meatballs
2 lbs ground beef (I prefer 85/15 ground chuck)
2 lbs ground pork
2 pkg. Lipton onion soup mix (one box)
4 eggs
2 cups dried breadcrumbs (homemade or store-bought, plain or Italian style)
1 1/3 cups water
1/3 cup milk
1 tbsp Worcestershire sauce
2 tbsp grated Parmesan cheese (optional)
1 tbsp Italian seasoning (optional, not necessary if using Italian style breadcrumbs)
Preheat oven to 375F. Whisk together eggs, water and milk. In a large bowl, combine breadcrumbs and soup mix. Add liquid ingredients and mix to combine. Allow to stand 5 minutes to hydrate. Add ground meats and throughly combine with gloved hands. Using a cookie scoop (disher), scoop out mounds of meat and then roll to make balls. Place close together on an ungreased rimmed baking sheet and bake for 20-30 minutes until lightly browned. Use immediately or, if freezing for later use, allow to cool, then package and freeze. To use from freezer, either thaw overnight in the fridge or, if using with pasta, drop frozen package into boiling pasta water to thaw, then combine with sauce. Enjoy!
Showing posts with label meatballs. Show all posts
Showing posts with label meatballs. Show all posts
Wednesday, May 11, 2011
Tuesday, July 28, 2009
Feed the Freezer
Today's recipe is one that you can make up in large batches and then freeze for later. It is a great basic meatball recipe that can then be used in lots of different preparations for meals. The nice things about making your own freezer meatballs are that:
1) You know EXACTLY what is in them (so no MSG, strange preservatives, etc.)
2) You save quite a bit of money by making them yourself.
3) It really doesn't take much more time to make a BIG batch than it does to make a small one.
4) You always have SOMETHING on hand to make for dinner.
5) You always have something on hand should extra folks show up for dinner.
6) They're delicious!
So, this recipe comes from an old version of the cookbook Make-A-Mix Cookery by Karine Eliason, Nevada Harward, and Madeline Westover. It has been revised since this version and the meatball mix recipe in the newer cookbook isn't quite the same as this one, but looks to be a good one as well. I may have to give it a try in the future, after I purchase the revised edition of the book! Anyway, here's a link to the revised edition on Amazon if you're interested. You can also find copies of the older version (copyright 1983) if you search on Ebay and on Amazon.
Either version is a great addition to your library and full of great recipes for everything from a basic bisquick like mix to drink mixes to hot roll mix, etc. I love this book :) The recipe I'm using today is called Meatball Mix and is a great basic meatball that can be very versatile. We used one "portion" of it in Swedish meatballs for dinner and froze the rest for later use. I've used these meatballs in everything from basic spaghetti & meatballs to meatball sandwiches, to meatball soup (albondigas soup) to sweet & sour meatballs. They are very basic and not overly seasoned, so they transition well among many recipes. If you only plan to use them for italian dishes, you could choose to season them up with some italian seasoning or use italian breadcrumbs, but I prefer to leave them plain and then let the sauce or rest of the dish flavor them. I've also used part ground beef and part ground pork in the past with success, so there is a lot of room to play with this one.
The Recipe:
Meatball Mix Meatballs are always ready - for appetizers, casseroles and main dishes.
Preheat oven to 400°F. Combine all ingredients in a large bowl. Blend well. Shape mixture into 1-inch balls. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes, until browned. Remove immediately and drain on paper towels. When cooled, put about 30 meatballs each into 5 1-quart freezer containers, leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 144 meatballs.
My results:
First off, I altered the recipe only slightly since I had a 5 lb chub of beef to use, so I increased the recipe by 1/4 (so, 5 eggs rather than 4, etc.). The second alteration is in the size of the meatballs. I made 2" meatballs instead of 1", so my yield was about half as many, but I also only packaged them in bags of a dozen which will feed 4 adults easily, so I got 5 bags of 2" meatballs, 4 of which are now safely in my freezer. Here is a shot of my ingredients:
I started by whisking the eggs together with the Worcestershire sauce, salt and pepper. I also combined the breadcrumbs and cornstarch. I then blended the meat and onions together, in a large bowl, and poured in the egg mixture and then the crumbs. I used latex gloves to mix this all together. I buy the gloves from Sams/Costco and love having them handy (haha!) for messy jobs like this. After mixing, this is what my large meatball looked like:
This is where it is very useful to have a "disher" or cookie scoop on hand... It makes super fast work of making meatballs and makes them all pretty uniform in size. Using the scoop, I made up two trays of meatballs for the oven. Here they are before baking:
You can see that I didn't chop my onion up super fine. If you don't like bits of onion in your meatballs, be sure to chop finer or even grate the onion, but I like mine a little more rustic... I baked these larger meatballs for a total of 18 minutes, rotating the trays once during baking. Here they are all finished:
Use caution when removing them from the oven because depending on the fattiness of your meat, there may be a bit of grease in the pan which you don't want to spill on yourself! Trust me on this one! I divided the meatballs up into separate bags and froze 4 bags worth. I have a wonderful Foodsaver gadget that I use for freezing things which prevents freezer burn and makes them last longer. I absolutely love mine! They're a little pricey initially, but when I think about all the food I've saved from freezer burn since I've had it... well, it's more than paid for itself. Here's a link to it on Amazon:
Anyway, I froze 4 bags worth of the meatballs and we ate one "portion" of them for dinner last night with "swedish meatball sauce" on them. My "swedish meatball sauce" is basically one packet of brown gravy mix, prepared as directed to which I add a small dash of nutmeg and about 1/2 cup of sour cream to which I've added about 1 tsp dried dill. I simmer the meatballs in this sauce while I prepare the rest of dinner and then serve. They're always a big hit and super easy to make. So that's it for this posting. I hope you'll give the recipe a shot and make sure to keep your freezer fed! Let me know if you try it and what you think of the results!
1) You know EXACTLY what is in them (so no MSG, strange preservatives, etc.)
2) You save quite a bit of money by making them yourself.
3) It really doesn't take much more time to make a BIG batch than it does to make a small one.
4) You always have SOMETHING on hand to make for dinner.
5) You always have something on hand should extra folks show up for dinner.
6) They're delicious!
So, this recipe comes from an old version of the cookbook Make-A-Mix Cookery by Karine Eliason, Nevada Harward, and Madeline Westover. It has been revised since this version and the meatball mix recipe in the newer cookbook isn't quite the same as this one, but looks to be a good one as well. I may have to give it a try in the future, after I purchase the revised edition of the book! Anyway, here's a link to the revised edition on Amazon if you're interested. You can also find copies of the older version (copyright 1983) if you search on Ebay and on Amazon.
Either version is a great addition to your library and full of great recipes for everything from a basic bisquick like mix to drink mixes to hot roll mix, etc. I love this book :) The recipe I'm using today is called Meatball Mix and is a great basic meatball that can be very versatile. We used one "portion" of it in Swedish meatballs for dinner and froze the rest for later use. I've used these meatballs in everything from basic spaghetti & meatballs to meatball sandwiches, to meatball soup (albondigas soup) to sweet & sour meatballs. They are very basic and not overly seasoned, so they transition well among many recipes. If you only plan to use them for italian dishes, you could choose to season them up with some italian seasoning or use italian breadcrumbs, but I prefer to leave them plain and then let the sauce or rest of the dish flavor them. I've also used part ground beef and part ground pork in the past with success, so there is a lot of room to play with this one.
The Recipe:
Meatball Mix Meatballs are always ready - for appetizers, casseroles and main dishes.
- 4 lbs. lean ground beef
- 4 eggs, slightly beaten
- 2 cups dry breadcrumbs
- 1/2 cup finely chopped onion
- 1 tbsp salt
- 2 tbsp cornstarch
- 1/4 tsp pepper
- 2 tsp Worcestershire sauce
Preheat oven to 400°F. Combine all ingredients in a large bowl. Blend well. Shape mixture into 1-inch balls. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes, until browned. Remove immediately and drain on paper towels. When cooled, put about 30 meatballs each into 5 1-quart freezer containers, leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 144 meatballs.
My results:
First off, I altered the recipe only slightly since I had a 5 lb chub of beef to use, so I increased the recipe by 1/4 (so, 5 eggs rather than 4, etc.). The second alteration is in the size of the meatballs. I made 2" meatballs instead of 1", so my yield was about half as many, but I also only packaged them in bags of a dozen which will feed 4 adults easily, so I got 5 bags of 2" meatballs, 4 of which are now safely in my freezer. Here is a shot of my ingredients:
I started by whisking the eggs together with the Worcestershire sauce, salt and pepper. I also combined the breadcrumbs and cornstarch. I then blended the meat and onions together, in a large bowl, and poured in the egg mixture and then the crumbs. I used latex gloves to mix this all together. I buy the gloves from Sams/Costco and love having them handy (haha!) for messy jobs like this. After mixing, this is what my large meatball looked like:
This is where it is very useful to have a "disher" or cookie scoop on hand... It makes super fast work of making meatballs and makes them all pretty uniform in size. Using the scoop, I made up two trays of meatballs for the oven. Here they are before baking:
You can see that I didn't chop my onion up super fine. If you don't like bits of onion in your meatballs, be sure to chop finer or even grate the onion, but I like mine a little more rustic... I baked these larger meatballs for a total of 18 minutes, rotating the trays once during baking. Here they are all finished:
Use caution when removing them from the oven because depending on the fattiness of your meat, there may be a bit of grease in the pan which you don't want to spill on yourself! Trust me on this one! I divided the meatballs up into separate bags and froze 4 bags worth. I have a wonderful Foodsaver gadget that I use for freezing things which prevents freezer burn and makes them last longer. I absolutely love mine! They're a little pricey initially, but when I think about all the food I've saved from freezer burn since I've had it... well, it's more than paid for itself. Here's a link to it on Amazon:
Anyway, I froze 4 bags worth of the meatballs and we ate one "portion" of them for dinner last night with "swedish meatball sauce" on them. My "swedish meatball sauce" is basically one packet of brown gravy mix, prepared as directed to which I add a small dash of nutmeg and about 1/2 cup of sour cream to which I've added about 1 tsp dried dill. I simmer the meatballs in this sauce while I prepare the rest of dinner and then serve. They're always a big hit and super easy to make. So that's it for this posting. I hope you'll give the recipe a shot and make sure to keep your freezer fed! Let me know if you try it and what you think of the results!
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