Recipe: Meatballs

|June 13, 2011|read comments (0)
Author: Mama's Kitchen


Not to brag – but I do make a good meatball and I love to make huge batches at a time so that I can freeze them. It makes it very easy to just add some frozen meatballs to a pan of sauce and let them heat that way. Great for pasta dishes, meatballs hoagies, meatballs in gravy or even meatballs in soup – any recipe that calls for meatballs.

Hey – who said that Italian Wedding Soup had to be made with microscopic meatballs anyway?

A meatball in my house can be from golf ball size (not very often – it's too small – unless it's for a finger food dish) to baseball size.

You buy 10 to 20 pounds of ground round and you mix in batches and fry until done. Cool completely in the refrigerator – the bigger they are, the longer it takes. HOURS later or even the next day – spread them on a baking sheet and place in the freezer to freeze them individually. Makes it easier to remove as many as you want. Once pretty much frozen – do the "bag-n-tag" – you know – label and date – using freezer bags or containers (forget the containers for me – I'd need a ton of them – freezer bags are easier) and you're all set.

Make-ahead meatballs are lifesavers for any meal!


They aren't just for spaghetti and tomato-based sauce either – great for hoagie- type sammies with gravies and various different sauces and cheese sauces.  It's time to step out of the box and create!

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