ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Beef Meatballs (freeze ahead)

Main Dishes - Beef and Other Meats
BEEF MEATBALLS

"These versatile meatballs can be served as a main dish on their own, cooked with tomato sauce for pasta, or simmered in broth for a savory soup. How you prepare them will depend on how you want to eat them. See optional cooking instructions below."

1 (1 1/2-inch-thick) slice rustic bread with crust removed, torn into very small pieces
1/3 cup milk
1 pound ground beef chuck
1 small onion, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons finely grated fresh Parmesan
Salt and freshly ground black pepper
1 large egg, lightly beaten
1 tablespoon olive oil

Place bread and milk in bowl and let sit 10 minutes or until all milk is soaked up.

Place ground beef, onion, parsley, Parmesan, salt and pepper to taste in a bowl. Mix well with hands, but do not squeeze mixture. Add egg and oil; continue to mix. Finally, add bread mixture and combine. Form into 20 (1 1/2-inch) balls.

TO FREEZE:
Line large baking sheet with plastic wrap and arrange meatballs about 1 inch apart. Freeze uncovered until solid, about 1 1/2 hours. Place frozen meatballs in plastic freezer bag or freezer-safe container. Return to freezer.

TO THAW:
Line baking sheet with paper towels and place required amount of meatballs on top. Cover loosely with plastic wrap. Place in refrigerator for 3 hours or overnight.

TO COOK:

FOR SERVING ALONE:
Brown meatballs on all sides in olive oil. Lower heat and cover, cooking until they are cooked through.

FOR SERVING WITH PASTA:
Warm 1/4 cup olive oil over medium heat in a large, heavy skillet. Add meatballs in a single layer and brown on all sides, about 10 minutes. Add 2 cups of tomato sauce or broth and bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes - less if meatballs will be added to pasta for a baked casserole.

FOR SERVING IN SOUP:
Bring desired amount of stock to a boil, gently lower uncooked meatballs into the pot, and bring back to a boil. Reduce heat and simmer for 15 minutes or until meatballs are cooked through.

Makes 20 meatballs
Source: Can I Freeze It? by Susie Theodorou
MsgID: 3149647
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Saturday Recipe Swap - Assorted Recipes ...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Betsy at Recipelink.com
3
  Betsy at Recipelink.com
4
  Betsy at Recipelink.com
5
  Betsy at Recipelink.com
6
  Betsy at Recipelink.com
7
  Betsy at Recipelink.com
8
  Betsy at Recipelink.com
9
  Betsy at Recipelink.com
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Beef Meatballs (freeze ahead)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix