Main Dish · Soup

Meatballs – So Versatile

I’m looking out my window this morning seeing a frozen white world!  Oklahoma has such a variety of weather year round (well, maybe not in August) but this winter has been colderMeatballs_opt than usual.  We’ve had a few breaks from winter with a couple of weekends in the 60’s, but overall really cold!  My only consolation is that perhaps all the fleas and ticks have been eradicated with several days of well below freezing weather!

So what does this have to do with meatballs you might ask.  Well, for one thing meatballs are fantastic in many soups (especially minestrone) and when the freezer is stocked with them it’s so easy to plop in the desired amount.  They are also good in marinara, meatball sandwiches, BBQ’d for a party or just as a snack.

When my children were in high school they both participated in marching band and cross country.  The days were long, but especially Thursdays when early band started around 6:45, school all day, cross country practice afterwards, followed by a 3 and 1/2 band practice during marching season.  Does that make you as tired as me just reading about it?  Anyway there was about a 30 minute time period between the end of cross country and the beginning of evening band.  We lived close enough that they could zip home, quickly eat, change and head back to school.  So I didn’t have to make two dinners I would have a batch of marinara made earlier in the afternoon, toss in the desired amount of meatballs straight from the freezer, have some baguettes on hand, and add a salad or raw veggies.  They could eat and then my husband and I would eat later in the evening.

The recipe I’m sharing with you today seems a bit daunting when you consider making four pounds of meatballs at once.  With that many in the freezer, however, many meals can be made with little time.

The original recipe called for store bought breadcrumbs and I was less than pleased with the amount of ingredients, most of them artificial.  I then realized I could easily replace them with ground up oatmeal or ground flax seeds.  It takes no time to toss either oats or flax into a blender, whirl them around and store in the freezer.

Hope you enjoy these!  How do you like to use meatballs?

Meatballs
Author: Let’s Eat
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Ingredients
  • 4 eggs
  • 2 c dry bread crumbs (homemade) or ground flax seeds, or ground oats
  • 1/2 c finely chopped onion
  • 1 T Redmond Real salt or Celtic sea salt
  • 2 t organic Worcestershire sauce (I order Wizard brand)
  • 1/2 t black or white pepper
  • 4 pounds lean ground beef, preferably grass fed
Instructions
  1. In a large bowl, beat eggs.
  2. Add remaining ingredients.
  3. Mix well. Although messy it works best to mix with your hands.
  4. Make 1 inch balls.
  5. Place in pan with a lip. I use glass 9 x 13 pans and they work well.
  6. Bake at 400 for 10 – 15 minutes. My oven takes at least 20 minutes.
  7. Turn occasionally. Drain. Cool.
  8. Freeze on baking sheets and remove to freezer bags.

 

 

 

 

 

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