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Title:
Recipe(tried): RE: Freezing it Raw
Board:
From:
debm 7-28-1999
To:
 MSG ID: 07817

Hi Jamie! I do the meatball and meatloaf thing both ways. Usually I make a big batch of meatballs, bake them on a broiler pan (to let grease escape), then package and freeze. I use them later in spaghetti sauce or in a brown gravy/mushroom soup sauce and serve over mashed potatoes or rice. What's leftover I mix with a little sour cream and serve over noodles for stroganoff. Since there is just hubby and me, a batch of meatloaf is just way too much. I usually mix a recipe of 1 1/2# hamb, 3/4 - 1 cup oatmeal, 1/2 tsp salt, onion to taste, 1 egg, and an 8 ounce can tomato sauce. I divide in half, bake one now and put the rest in a 2 cup square corningware casserole which goes in the freezer. When I want to use it I just thaw and bake as usual. Really good. Hope this helps.



Replies:
  ISO: freezing it raw
  jamie - 7-12-1999
 
MSG ID: 07811
1 Recipe(tried): RE: Freezing it Raw
    debm - 7-28-1999
   
MSG ID: 07817
  2 Jamie,
    Joy/FL - 7-29-1999
   
MSG ID: 07818
  3 ISO: Frozen Barbecued Meatballs in past Taste of Home
    Sharon/IN - 1-21-2004
   
MSG ID: 071238
  4 Recipe: Barbecued Meatballs
    Judy/AZ - 1-21-2004
   
MSG ID: 071239
  5 Thank You: Barbecued Meatballs
    Sharon/IN - 1-25-2004
   
MSG ID: 071240
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