Recipe: Make-Ahead Meatballs and Variations

These recipes were taken from Better Homes and Gardens MAKE-AHEAD COOK BOOK, and typed for you by Velma McMahanMAKE-AHEAD MEATBALLS & VARIATIONS
SPICEY MEATBALLS
10 minutes to assemble
15 minutes cooking time
1 beaten egg
1 6-ounce can evaporated milk
1 1/2 cups soft bread crumbs--about 2 slices
1/4 cup chopped onion
1 tsp. salt
1/8 tsp. ground nutmeg
 Dash pepper
1 1/2 pounds lean ground beef
 * * * *
2 103/4-ounce cans beef gravy
1/4 cup brown sugar
2 tablespoons wine vinegar
1 tsp. ground ginger
3 cups hot cooked rice
Advance preparation: Thoroughly combine beaten egg, evaporated milk,
soft bread crumbs, chopped onion, salt,nutmeg, and pepper. Add
ground meat; mix well. Shape the meat mixture into 30 balls ( the
mixture will be soft). Place meatballs in a 151/2x101/2x21/4 inch
baking pan. Bake at 375 F degrees until brown, 25 to 30 minutes.
 Drain meatballs. Arrange meatballs on baking sheet and freeze
just until firm. Wrap in foil or clear plastic bag; return meatballs
to the freezer.
Before Serving: In large skillet combine beef gravy, brown sugar,
wine vinegar, and ginger. Bring mixture to boiling; add frozen
meatballs. Cover and cook over low heat till heated through, about
15 minutes. Serve meatballs and gravy over hot cooked rice.
Makes 6 servings. 
BASIC OVEN MEATBALLS
3 eggs beaten
3/4 cup milk
3 cups soft bread crumbs (about 41/2 slices)
1/2 cup finely chopped onion
2 teaspoons salt ??
3 pounds ground beef
Advance Preparation: In large mixing bowl combine beaten eggs,
milk, bread crumbs, chopped onion, and salt; add meat and mix
well. Shape into 6 dozen 1-inch balls. Place half meatballs in
151/2x101/2x2/14 inch baking pan. Bake at 375 F degrees for 
25 to 30 minutes. Remove from pan and cool.; repeat with 
remaining meatballs.
 Place cooled meatballs on cookie sheet; freeze until firm.
Using 24 meatballs per package, wrap meatballs in moisture-
vapourprool material. Seal and label. Makes 6 dozen.
SAUERBRATEN MEATBALLS
10 minutes to assemble
20 minutes cooking time
1 cup pineapple juice
3/4 cup water
2 beef bouillon cubes
1/2 cup coarse gingersnap crumbs
1/3 cup brown sugar
1/4 cup raisins
2 tablespoons lemon juice
1/3 recipe frozen Basic Oven Meatballs (24)
Hot cooked rice
Before Serving: In saucepan bring pineapple juice, water,
and bouillon cubes to boiling. Add gingersnap crumbs,
brown sugar, raisins , and lemon juice; cook and stir to 
dissolve gingersnaps. Add frozen meatballs. Cover and 
simmer till meatballs are thawed, 15 to 20 minutes; stir
occasionally. Serve over hot rice. Makes 4 to 6 servings.
SWEET-SOUR MEATBALLS
10 minutes to assemble
20 minutes cooking time
1 131/4-ounce can pineapple tidbits
1/2 cup brown sugar
3 tablespoons cornstarch
1 cup water
1/3 cup vinegar
1 beef bouillon cube
1 tablespoon soy sauce
1/3 recipe frozen Basic Oven Meatballs (24)
1 green pepper, cut in strips
1 5-ounce can water chestnuts, drained, and
 thinly sliced
Hot cooked rice
Before Serving: Drain pineapple; reserve syrup. In
saucepan mix brown sugar and cornstarch. Blend
in reserved pineapple syrup, water, vinegar, bouillon,
and soy sauce. Cook and stir till thick and bubbly. 
Stir in frozen meatballs, green pepper, and water
chestnuts. Simmer, cover, till meatballs are thawed, 
15 to 20 minutes; stir occasionally. Serve over rice;
pass additional soy souce, if desired. Makes 4 to 6 servings.
MEXICALI BAKE
10 minutes to assemble
35 minutes cooking time
1 5-ounce jar process cheese spread
1/4 cup milk
1 10-ounce can enchilada sauce
1/3 recipe frozen Basic Oven Meatballs (24)
1 20-ounce can yellow hominy, drained
2 tablespoons chopped green chilies
2 cups corn chips, coarsely chopped
Befoe serving: In oven-proof skillet blend cheese spread 
with milk over low hear; stir in enchilada sauce. Add
frozen meatballs, hominy, and chilies. Bring to boiling;
stir occasionally. Sprinkle corn chips; transfer to oven. 
Bake at 350 F degrees for 30 to 35 minutes. Makes
4 to 6 servings. 

STRAGANOFF MEATBALLS
10 minutes to assemble
30 minutes cooking time
1/2 cup chopped green pepper
2 tablesppoons butter or margarine
1 28-ounce can tomatoes, cut up
1 3-ounce can chopped mushrooms
1/4 cup chile sauce
1 teaspoon sugar
1 teaspoon prepared horseradish
1/2 teaspoon salt
4 ounces uncooked medium noodles
1/3 recipe Basic Oven Meatballs (24)
Before Serving: In skillet cook green pepper in 
butter till tender. Add tomatoes, undrained mushrooms;
and next five ingredients; mix well. Bring to boiling;
stir in frozen meatballs. Simmer, covered, 25 to 30
minutes; stirring frequently. Makes 4 to 6 servings.
SPAGHETTI AND MEATBALLS
15 minutes to assemble
45 minutes cooking time
2 16-ounce cans tomatoes, cut up
1 6-ounce can tomato paste
3/4 cup water
1/2 cup red Burgundy
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/3 recipe frozen Basic Oven Meatballs (24)
16 ounces spaghetti, cooked and dreained
 Grated Parmesan cheese
Before serving: In Dutch oven combine first 10 ingredients;
bring to boiling. Add frozen meatballs. Simmer, uncovered,
45 minutes; stir occasionally. Serve over spaghetti; pass
Parmesean cheese. Makes 6 to 8 servings. 