These meatballs ae great to have on hand in the freezer for quick meals like spaghetti and meatballs, meatball subs , meatball pizza, or have them as the main dish! Whenever you want meatballs, they are ready for heat and eat!
Ingredients and Variations
Ingredients: 80/20 Ground beef, freeze dried onions, eggs milk, white bread, Worcestershire sauce, Garlic powder, onion powder, dried parsley, Parmesan cheese, mozzarella cheese, eggs, salt and pepper.
Variations: Any ground meat mix you prefer can be used, ground pork, Italian sausage, lamb, veal. se seasonings you like. Dried onion can be used instead of freeze dried, Fresh onions may make your meatballs fall apart. bread crumbs or other sliced bread of your choice can be used.
Meatballs – Freezer Friendly
4
servings30
minutes30
minutes30
meatballsmain dish meatballs!
Ingredients
3 lbs 3 ground beef (I use 80/20)
2 2 large eggs
2 tbsp 2 Worcestershire sauce
1/2 cup 1/2 dried onion ( I use freeze dried)
2 tsp 2 garlic powder
2 tsp 2 onion powder
1 1/2 tsp 1 1/2 salt
1/2 tsp 1/2 pepper
1/2 cup 1/2 grated parmesan cheese
8 slices 8 bread ( I use white bread)
2 cups 2 whole milk
1 block 1 mozzarella cheese, cut into 1/2 inch cubes
Directions
- Put bread into a bowl and pour milk overtop, let the bread soak for a few minutes.
- Heat oven to 375°.
- In a large bowl add beef, eggs and seasonings. Wring the milk out of the bread and put into meat mixture. mix well.
- Form “meatball” golf ball sized and push a mozzarella cube into the middle and roll so meat covers the cheese, place into a baking dish or cookie sheet lined with parchment paper. Repeat until all the meatballs are made.
- Bake at 375° 30 to 45 minutes until meatballs are cooked through.
- Let the meatballs cool then freeze them on a parchment lined cookie sheet overnight.
- The next day, transfer them to a freezer bag and store in freezer up to 3 months.
