Tuesday, July 29, 2008

Make-Ahead Meatballs

Here's my first post on here! Sorry it's taken so long. :) These meatballs are yummy and this recipe makes 5 batches, so you can use one right away and freeze the other 4 to use later. Very "busy-mom" friendly! You'll need to devote a chunk of time to making them the first time, but once they're made, you can make any meatball recipe using homemade (and less expensive than store-bought) meatballs. A couple of our favorite meatball recipes are tried-and-true Spaghetti & Meatballs and Sweet & Sour Meatballs.
Make-Ahead Meatballs

4 eggs
2 cups dry bread crumbs
½ cup finely chopped onion
1 tbsp salt
2 tsp Worcestershire sauce
½ tsp white pepper
4 lbs lean ground beef

In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well (using your hands is easiest!). Shape into 1-in. balls, about 12 dozen.

(Alternate method for preparing the balls: Lightly pat meat mixture into a 1-in.-thick rectangle. Cut the rectangle into the same number of squares as meatballs in the recipe. Gently roll each square into a ball.)

Option #1 for cooking balls (my favorite since it's easier to turn them and it doesn't heat up the kitchen as much): Place one batch of meatballs (about 30) in a non-stick skillet. Turn occasionally until brown on all sides. Remove to a plate with paper towels to cool & repeat with the next batch.

Option #2 for cooking balls: Place in single layers in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain. Cool on plates covered in paper towels.

Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.

Yield: 5 batches (about 30 meatballs per batch).
Time: 1 hour.

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