Consider making meatballs in bulk too! Whether you are making them for spaghetti sauce OR stews, you will find it will save you time and energy!!
A couple of months ago, Savemart had a GREAT sale on hamburger at $1.69 a pound. I went on a cooking binge and my life has been simplified because of it. In one afternoon, my family’s meatballs needs were met for over 6 months!! My freezer is FULL of all sorts of things already prepared and ready to go.
When I typed my “Bulk” recipe for meatballs, it seemed overwhelming…so I thought I would post the “regular” recipe 1st. Even using the “regular” recipe gives me extra meatballs for the freezer…so don’t think you need to do “bulk” recipe. Make it the size of how much ground beef you purchased!
Regular Recipe Meatballs
1 lb. ground beef
½ c. soft or ¼ c. dry bread crumbs
1 egg2 Tbsp. finely chopped onion
1 clove garlic, minced
½ tsp. salt
1/8 tsp. pepper
1.
Heat oven 400 F.
2.
Large bowl combine all ingredients, mixing lightly but
thoroughly.
3.
Line cookie sheets with aluminum foil
4.
Pinch off approx 1 inch pieces of beef mixture to make
30 meatballs.
5.
Bake 10-13 min. or until centers are no longer
pink.
BULK Meatballs
5 lb. ground beef
2 ½ c. soft OR 1 ¼ c. dry bread crumbs
5 eggs
10 Tbsp. finely chopped onion
5 cloves garlic, minced
2 ½ salt
½ tsp. + 1/8 tsp. pepper
1.
Heat oven 400 F.
2.
Large bowl combine all ingredients, mixing lightly but
thoroughly.
3.
Line cookie sheets with aluminum foil.
4.
Pinch off approx 1 inch pieces of beef mixture to make
meatballs.
5.
Bake 10-13 min. or until centers are no longer
pink.
7. Clean up couldn't be EASIER! Just roll up the aluminum foil...and throw it away.
8. Your next Stew or Spaghetti Sauce recipe is simplified beyond belief!!
Happy Pinching Pennies...
I have also had success freezing cooked meats in gravy (if your family likes meatballs and gravy) or sauce so that they keep longer without freezer burn. It limits what you can do with the meat though. Also, if you have a smaller amount than the size of your freezer bag and don't like to wash out bags, put each portion in the flimsy, foldover sandwich baggies (about a penny each on sale) and stuff them all into one big freezer ziplock bag. Suck out the air with a straw, and label how many portions are in there. This still keeps the freezer burn away and helps to keep your freezer organized. Plus, you only have to label one bag. I'd love to see some more recipes that use meatballs if you have any. -Naomi
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