Recipe Archives->Meatballs Loaf->Freezer 01
Freezer Meatballs
Makes about 12 dozen meatballs
4 eggs
2 cups dry breadcrumbs (seasoned or unseasoned)
1/2 cup finely chopped onion
1 TBSP. salt
2 tsp. Worcestershire sauce
1/2 tsp white pepper
4 lbs lean ground beef
In a large bowl, beat eggs. Add the next 5 ingredients. Add beef;
mix well. Shape into 1 inch balls, about 12 dozen. Place in single
layers in ungreased 15in X 10in X 1in baking pans. Bake at 400 for
10-15 minutes or until no longer pink, turning often. Drain and
then cool. Place about 30 meatballs each into freezer containers.
May be frozen for up to 3 months. Makes 5 batches.
Meatball Sandwiches
Yield: 6 servings.
1 batch of 30 meatballs (frozen or thawed)
1 cup ketchup
3/4 cup packed brown sugar
1/4 to 1/2 cup chopped onion
1/4 tsp. garlic powder
1/8 tsp liquid smoke, optional
6 sandwich rolls, split
Place meatballs in an ungreased 1 qt baking dish. Combine the next
5 ingredients, pour over meatballs. Cover and bake at 350 for 1
hour. Serve on rolls. Meatballs may be served as an appetizer
with toothpicks instead of on rolls.
Sweet & Sour Meatballs
Yield: 6 servings.
1 can (20 oz.) pineapple chunks, drained, juice reserved
1/3 cup water
3 Tbsp vinegar
1 Tbsp soy sauce
1/2 cup packed brown sugar
3 Tbsp. cornstarch
1 batch of 30 meatballs (frozen or thawed)
1 large green bell pepper, cut into 1 ich pieces
Hot cooked rice
Drain pineapple, reserving juice. Set pineapple aside. If juice
does not equal 1 cup, add some water to it as needed. Pour into a
large skillet. Add the measured 1/3 cup water, vinegar, soy sauce,
brown sugar and cornstarch, stir until smooth. Cook over medium
heat until thick, stirring constantly. Add pineapple, meatballs and
green pepper. Simmer uncovered for 20 minutes or until heated through
and sauce has thickened some. Serve over rice.
Printable version: freezer01.txt.
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