88 meatballs. That’s a lot of meatballs to stash away in the freezer.
It boggles my mind, but somehow we have managed to eat all 88 meatballs and we didn’t even have company to help. Did I mention it only took us 3 weeks to polish them off? Yikes!
I used them for spaghetti/tortellini meals twice. And I had two recipes to try out that used meatballs. One of them didn’t turn out quite the way I’d hoped the first time, so I tried it again. My kids have revolted now. I don’t think I can feed them another meatball dish for a while.
But, I still think it’s a great idea to have homemade meatballs in the freezer. They taste much better than the store-bought kind and they are better for you too. You can use them for spaghetti, of course. But they’re also good in Sweet and Sour Meatballs over Rice and Meatball Subs.
Back to today’s recipe: Somehow I failed to take a picture of the finished meatballs. The ingredient photo is at the top of the post.
Here’s what you’ll need:
- 4 1/2 lbs. ground beef (I used extra lean)
- 4 cups Panko or bread crumbs
- 5 eggs
- 2 Tbs. Worcestershire sauce
- 1 small onion, diced
- salt and pepper
I deliberately kept the seasonings simple so they could be used in a variety of dishes. If you like, add garlic, oregano, basil, parsley or other seasonings.
Mix all the ingredient together. I did two batches in the stand mixer. Roll into balls.
I froze some of the meatballs raw, because they were going to be used in a baked dish and I think using cooked meatballs would turn out too dry. To freeze raw meatballs, place them on a wax paper lined cookie sheet and freeze. Then transfer them to a freezer zip top bag.
For the rest of the meatballs, bake at 350 degrees for 20-25 minutes. Cool and freeze.
Stay tuned later in the week for two recipes to use all these meatballs.