Make-Ahead Meatballs
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal.
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal.
- Carbohydrate 5.53214639327873 g
- Cholesterol 39.3113387333333 mg
- Fat 6.43352326698969 g
- Fiber 0.380375001549044 g
- Protein 13.0908923674807 g
- Saturated Fat 2.54238145002002 g
- Serving Size 1 1 serving (71g)
- Sodium 96.4473508267815 mg
- Sugar 5.15177139172969 g
- Trans Fat 0.826776334261737 g
- Calories 136 calories
Step-by-step
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen.
- Place meatballs on greased racks in shallow baking pans. Bake at 400degrees for 10-15 minutes or until no longer pink, turning often; drain. Cool.
- Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350degrees oven until heated through.
Overworking the meat mixture before shaping leads directly to dense, rubbery meatballs. Combine the bread crumbs, eggs, seasonings, and finely chopped onion thoroughly before gently incorporating the four pounds of 90 percent lean ground beef, keeping protein fibers relaxed for a tender final texture.
Baking these spheres on greased wire racks set inside shallow pans at 400 degrees Fahrenheit allows rendered fat to drip away rather than pooling underneath, which ensures even browning across all sides within fifteen minutes. Turning the portions frequently prevents scorching while maintaining uniform heat distribution.
Serving options should contrast the rich profile of beef without adding excess weight. Acidic marinara sauces cut through the protein density effectively, whereas bright herb pestos or simple egg noodles absorb pan juices well. Portioning the yield into smaller batches allows home cooks to scale the recipe down to a single pound of meat or scale up depending on available freezer storage.
Thawing frozen portions overnight in the refrigerator preserves internal moisture before reheating at 350 degrees Fahrenheit. Standard freezer containers maintain quality for up to three months when sealed without trapped air.
