Meatballs

[Guest]

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]

[Author]

Posts