Recipe: Meatball recipes

Here are two recipes I found here in search using frozen meatballs, is either of them what you are looking for?

BARBEQUED MEATBALLS
From: susie.illinois
Makes 80 balls

3 pounds ground beef
1 can (12 oz) evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder

SAUCE:
2 cups catsup
1 cup brown sugar
1/2 teaspoon liquid smoke or to taste
1/2 teaspoon garlic powder
1/4 cup chopped onion

To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook. To make sauce, combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13x9x2-inch baking pan; pour on the sauce. Bake at 350 for 1 hour.

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These recipes were taken from Better Homes and Gardens MAKE-AHEAD COOK BOOK, and typed for you by Velma McMahan

MAKE-AHEAD MEATBALLS & VARIATIONS

SPICY MEATBALLS

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 (15 1/2x10 1/2x2 1/4-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.

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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 15 1/2x10 1/2x2 1/4 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

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

1 (13 1/4-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

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.

STROGANOFF MEATBALLS

1/2 cup chopped green pepper
2 tablespoons 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

2 (16-ounces each) 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
Parmesan cheese. Makes 6 to 8 servings.