Apr 13, 2010

Make Ahead Meatballs (Great for OAMC)

Make Ahead Meatballs

These can be made as large or small as you prefer. They are wonderful in spaghetti sauce, with Graddsas Cream Sauce, or Stroganoff Sauce. The recipe is easily doubled or tripled to make larger batches.


2.5 lbs ground beef
1 egg, slightly beaten
1 1/2 tsp salt
1/4 tsp pepper
Bread Crumbs (about 1/4 cup, add more if needed)
1/4 cup warm water (this makes the meatballs juicier)
1 Tbsp Worchestershire Sauce
1 onion, chopped
2 cloves garlic, chopped

Drizzle a little olive oil in a pan, add onions and saute until golden and opaque. Add garlic and cook two more minutes. Do not burn the garlic. Set to the side and allow to cool.
 
In a large bowl, combine meat, spices, egg, breadcrumbs, worchestershire sauce, warm water, and onion garlic mixture; mix well with hands. Preheat oven to 400*. Using small 1 " ice-cream/cookie scoop, roll into balls and place onto cookie sheet. Bake 10-15 minutes depending on the size of meatballs. Yields approx 60 - 1" meatballs.
 
To Freeze: Place cooled meatballs into plastic freezer bags, label and store.

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