I’m not a huge meat-eater, but my husband feels like something is missing sometimes if there’s no meat with a meal. That’s when these really come in handy. I’ll warm some up and serve as a side dish with dinner, either alone or with sauce, (I keep home canned sauces and some premade on hand), to remedy.
I also use them with pasta, for sweet and sour meatballs on rice, or teriyaki meatballs, or throw them in a pot with some BBQ sauce and serve on buns with cheese.
They have a ton of uses, and are so easy to make ahead of time. I never have problems with them sticking together, so you can just pull out however much you need of a big container kept in the freezer, or pre portion into smaller containers for ease.
You can jazz them up with your favorite seasonings, but I really like these basic ones so they’ll be more versatile. And you could use ground pork in place of half the beef, but we like these since they’re healthier. And making them yourself takes no more time than running to the store to buy some pre made (and not to mention- SO much cheaper!) And I don’t know about all of you, but I like knowing what is in the food I serve!
FREEZER MEATBALLS
4 lbs ground beef (I buy 98% lean from my butcher) I’ve started making these with half ground pork- amazing!
4 eggs, slightly beaten
2 C breadcrumbs
1/2 cups finely chopped onion
1 T kosher salt
2 T cornstarch
1/4 tsp black pepper
2 tsp Worcestershire
Blend all ingredients together well. Shape into one inch balls.
Bake on ungreased cookie sheets for 10 to 15 minutes at 400 degrees, until well browned and cooked through. Remove and drain on paper towels. When cooled, divide into freezer containers or bags.
Use within 3 months. Makes about 144 meatballs.
Ingredients
- 4 lbs ground beef (I buy 98% lean from my butcher) I've started making these with half ground pork- amazing!
- 4 eggs, slightly beaten
- 2 C breadcrumbs
- 1/2 cups finely chopped onion
- 1 T kosher salt
- 2 T cornstarch
- 1/4 tsp black pepper
- 2 tsp Worcestershire
Instructions
- Blend all ingredients together well. Shape into one inch balls.
- Bake on ungreased cookie sheets for 10 to 15 minutes at 400 degrees, until well browned and cooked through. Remove and drain on paper towels. When cooled, divide into freezer containers or bags.
- Use within 3 months. Makes about 144 meatballs.
Loved making your freezer meat balls. The family loves them and so I do… Thanks for sharing!
Linda Elms