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Thread: Meatballs

  1. #1
    ducksback@webtv.net
    Guest

    Default Meatballs


    I use a recipe out of "Frozen Assets". My son really likes them.
    However, I put in chopped sweet red pepper instead of green and i use
    oat bran instead of bread crumbs. Oh! Last time I made them, I realized
    I had been leaving out the tomato sauce called for. They are still great
    and a good time saver when precooked in the freezer!

    Kandy


  2. #2
    SUSAN
    Guest

    Default Meatballs


    Pizza Meatballs

    1 lb. ground beef
    1 lb sweet Italian sausage; ground
    1 egg
    1/4 cup diced onion
    1 cup Italian-seasoned fine bread crumbs
    14 oz. jar pizza sauce

    Combine all ingredients, except pizza sauce, in large bowl.
    Salt and pepper to taste. Mix well. Shape into 1 1/2"
    meatballs. Brown meatballs in skillet; drain. Place
    meatballs in crockpot. Pour pizza sauce over meatballs.
    Cover and cook on LOW for 5-6 hours.

    Serve over hot cooked spaghetti. Sprinkle shredded mozzarella
    cheese over individual servings, if desired.
    ************************************************** *********
    Honey Barbecue Meatballs

    1 1/2 lbs. lean ground beef
    1/4 cup chopped onion
    1/4 cup chopped green pepper
    1/4 cup rolled oats
    1 egg, beaten
    8 oz. bottled honey-barbecue sauce

    Combine all ingredients, except barbecue sauce, in medium
    bowl. Mix well and shape into 1 1/2" meatballs. Brown
    meatballs in medium skillet; drain. Place meatballs in
    crockpot. Pour barbecue sauce over meatballs. Cover and
    cook on LOW for 5-6 hours.

    Source : Ready2Cook


  3. #3
    Cindy McKenzie
    Guest

    Default Meatballs



    Sharing from another group

    Cindy







    Freezer Stash Meatballs



    (all of the next 7 or 8 recipes came from Busy Cooks and links from there.

    Please check out Lynn's site, she is wealth of information!)

    Makes 48 meatballs; 8 servings



    3 pounds lean ground beef

    1 1/2 cups soft bread crumbs

    3 eggs

    6 tablespoons minced onion

    3 cloves garlic, crushed

    1 1/2 teaspoons salt

    1/2 teaspoon pepper

    Preheat oven to 400 .

    In a large bowl, mix beef, crumbs, eggs, onion, garlic, salt and pepper.

    Shape into 11/2-inch meatballs. (A miniature ice cream scoop makes fast work

    of shaping.)

    Arrange in two 10-by-15-inch jelly roll pans. Bake in preheated oven until

    meat is browned, with no trace of pink and juices run clear, 10 to 13

    minutes.

    Drain, let cool to room temperature, divide into thirds and freeze each

    portion in vapor-moisture proof containers or use in one of following.

    back to recipe list







    Lean Meatballs



    Work Time: 25 minutes Total Time: 40 to 45 minutes



    3 slices firm white bread, diced

    1 pound lean ground beef

    1 pound lean ground turkey

    2 large egg whites

    1/3 cup grated Romano or Parmesan cheese

    3 tablespoons grated onion

    2 tablespoons minced fresh parsley

    1 teaspoon salt

    1/4 teaspoon coarsely ground black pepper

    1 garlic clove, minced

    1. Preheat oven to 425 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan

    with foil; spray foil with nonstick cooking spray.

    In large bowl, combine diced bread and 1/3 cup water. With hand, mix until

    bread is evenly moistened. Add ground beef and remaining ingredients. With

    hand, mix until well combined.

    Shape meat mixture into twenty-four 2-inch meatballs. (For easier shaping,

    use slightly wet hands.) Place meatballs in jelly-roll pan and bake 15 to 20

    minutes, until cooked through and lightly browned.

    Each meatball: About 70 calories, 9 g protein, 2 g carbohydrate, 3 g total

    fat (1 g saturated), 24 mg cholesterol, 140 mg sodium.



    Note: To thaw meatballs for use in recipes, place frozen meatballs in

    refrigerator overnight. Or, unwrap frozen meatballs and place on

    microwave-safe plate. In microwave oven, cook on Medium (50 percent power) 2

    to 4 minutes until just thawed.



    back to recipe list



    Italian Meatball Sandwiches/Subs



    Makes 4 servings

    1 teaspoon oil

    3/4 cup EACH: bell pepper strips, thin onion wedges

    1/3 Freezer Stash Meatballs, thawed in refrigerator

    1 14-ounce jar prepared spaghetti sauce

    4 hoagie rolls, split

    1/2 cup shredded mozzarella cheese (optional)

    In a large nonstick skillet, heat oil over medium-high until very hot. Add

    peppers and onions and cook, stirring, until tender, 3 to 4 minutes.

    Reduce heat to medium-low. Add thawed, cooked meatballs and spaghetti sauce.

    Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes.

    Divide among rolls and, if desired, sprinkle with cheese.

    Nutrients each without cheese: 457 calories, 19 grams fat (37.4 percent

    total calories), 126 milligrams cholesterol, 1,073 milligrams sodium.

    back to recipe list



    Spaghetti and Meatballs



    -pretty self-explanatory!



    Easy Meatball Stew



    Makes 4 servings

    1 12-ounce jar brown beef gravy (I would use homemade, or thicken some beef

    bouillon)

    1 8-ounce can stewed tomatoes, undrained

    3/4 cup water

    3/4 teaspoon dried thyme leaves

    1/8 teaspoon pepper

    1 16-ounce bag frozen vegetables with potatoes

    1/3 Freezer Stash Meatballs



    In a large saucepan, bring gravy, tomatoes, water, thyme and pepper to a

    boil. Stir in vegetables. Reduce heat and simmer until vegetables are tender

    10 to 15 minutes. Stir in thawed, cooked meatballs and heat through, about

    5 minutes.

    back to recipe list



    School-Night Meatball Soup

    1/2 cup regular long-grain rice

    2 cans (13 3/4 to 14 1/2 ounces each) chicken broth

    3 medium carrots, sliced

    3 medium celery stalks, sliced

    5 ounces prewashed spinach (half 10-ounce bag)

    8 frozen Lean Meatballs, thawed and sliced

    shredded or grated Parmesan cheese (optional)

    In 1-quart saucepan, heat 1 cup water to boiling over high heat. Add rice;

    heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes until

    water is absorbed and rice is tender.

    Meanwhile, in 4-quart saucepan, heat chicken broth and 2 cups water to

    boiling over high heat. Add carrots and celery; heat to boiling. Reduce heat

    to low; cover and simmer 5 to 7 minutes, until vegetables are tender.

    Stir in spinach, rice, and sliced meatballs; heat through. Serve soup with

    Parmesan cheese if you like.

    Each serving without Parmesan cheese: About 300 calories, 25 g protein, 30 g

    carbohydrate, 7 g total fat (3 g saturated), 51 mg cholesterol, 1010 mg

    sodium.

    back to recipe list



    Meatball Minestrone



    This hearty, flavorful main dish soup is ready in about 20 minutes using

    freezer meatballs.

    24 cooked meatballs

    15 oz can navy or other white beans, drained

    1 pkt beef bouillon

    1 Tbsp dried minced onion

    1 tsp basil

    1 bay leaf

    4 cups water

    1 cup ditali, orzo or other pasta

    16 oz tomatoes, cut up (undrained)

    10 oz frozen mixed vegetables, thawed

    1 tsp sugar

    grated Parmesan cheese

    In a 4 quart saucepan combine meatballs, beans, bouillon, onion, basil, bay

    leaf and water and bring to a boil.

    Add pasta and cook for 15 minutes. Add undrained tomatoes, vegetables and

    sugar and heat through. Serve in individual bowls, topped with grated

    parmesan cheese.















    [Non-text portions of this message have been removed]














  4. #4
    the_lady_kay
    Guest

    Default Meatballs

    I like to keep those frozen meatballs on hand. You can make/bake your

    own, or buy the large package to keep in the freezer. You can use

    them for so many flavors/styles--Mexican, Chinese, Greek, soups, cream

    or brown gravy with noodles or rice, BBQ, kebobs, and of course,

    Italian. Be creative! For potlucks, I also like to do the quick jam

    (or jelly) and ketchup thing same as with the little cocktail links (I

    usually add a few extra spicings).



    TLK








  5. #5
    MJA
    Guest

    Default Meatballs

    I love keeping frozen meatballs on hand too, but sadly the tiny freezer

    issue creeps up and prevents this from happening. I much prefer chicken

    meatballs anyway.



    Marie

    -----Original Message-----

    From: Budget101_@yahoogroups.com [mailto:Budget101_@yahoogroups.com] On

    Behalf Of the_lady_kay

    Sent: Tuesday, March 20, 2007 3:45 PM

    To: Budget101_@yahoogroups.com

    Subject: Budget101.com : Meatballs



    I like to keep those frozen meatballs on hand. You can make/bake your

    own, or buy the large package to keep in the freezer. You can use

    them for so many flavors/styles--Mexican, Chinese, Greek, soups, cream

    or brown gravy with noodles or rice, BBQ, kebobs, and of course,

    Italian. Be creative! For potlucks, I also like to do the quick jam

    (or jelly) and ketchup thing same as with the little cocktail links (I

    usually add a few extra spicings).



    TLK









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  6. #6
    Dee Webber
    Guest

    Default Meatballs

    I keep them on hand for meatball subs! I cook them in spaghetti sauce, put them in 4 - 6" lengths of french or italian bread, & put shredded mozerella (Sp?)on top of the meatballs. I like Sam's Club French bread. It's not as wide as the grocery bakery French bread, but its got a nice uniform shape from end to end. It's easy for sandwiches.
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    On Mar 20, 2007, at 4:44 PM, the_lady_kay wrote:<BR class="Apple-interchange-newline"><BLOCKQUOTE type="cite"><SPAN class="Apple-style-span" style="border-collapse: separate;color: rgb(0, 0, 0);font-family: Helvetica;font-size: 12px;font-style: normal;font-variant: normal;font-weight: normal;letter-spacing: normal;text-align: auto;text-indent: 0px;"><SPAN class="Apple-style-span" style="font-family: Georgia;font-size: 13px;"> like to keep those frozen meatballs on hand. You can make/bake your<BR style="font-family: Georgia;font-size: 13px;"><SPAN class="Apple-style-span" style="font-family: Georgia;font-size: 13px;">own, or buy the large package to keep in the freezer. You can use<BR style="font-family: Georgia;font-size: 13px;"><SPAN class="Apple-style-span" style="font-family: Georgia;font-size: 13px;">them for so many flavors/styles-<WBR style="font-family: Georgia;font-size: 13px;"><SPAN class="Apple-style-span" style="font-family: Georgia;font-size: 13px;">-Mexican, Chinese, Greek, soups, cream<BR style="font-family: Georgia;font-size: 13px;"><SPAN class="Apple-style-span" style="font-family: Georgia;font-size: 13px;">or brown gravy with noodles or rice, BBQ, kebobs, and of course,<BR style="font-family: Georgia;font-size: 13px;"><SPAN class="Apple-style-span" style="font-family: Georgia;font-size: 13px;">Italian. Be creative! For potlucks, I also like to do the quick jam<BR style="font-family: Georgia;font-size: 13px;"><SPAN class="Apple-style-span" style="font-family: Georgia;font-size: 13px;">(or jelly) and ketchup thing same as with the little cocktail links (I<BR style="font-family: Georgia;font-size: 13px;"><SPAN class="Apple-style-span" style="font-family: Georgia;font-size: 13px;">usually add a few extra spicings). <BR style="font-family: Georgia;font-size: 13px;"><BR style="font-family: Georgia;font-size: 13px;"><SPAN class="Apple-style-span" style="font-family: Georgia;font-size: 13px;">TLK</WBR>



 

 

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