contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Butteryum food blog recipes

Filtering by Category: appetizer recipes

Make Ahead Freezer Meatballs

Patricia @ ButterYum

Make Ahead Freezer Meatballs - ButterYum

I don't know why it's taken me so long to share this great meatball recipe with you, but here it is.  They've been a family favorite for years.  

The recipe makes a huge batch of 180 meatballs, which I freeze in small batches that can easily be used for pasta, soup, sandwiches, etc.   Feel free to scale the recipe down if you like.  

Need a little dinner inspiration featuring these tasty meatballs? Try my Cheesy Meatball Casserole or my Spaghetti and Meatball Pie.

The cast of characters - eggs, A1 sauce (or Worcestershire sauce), Italian seasoned bread crumbs, onion, cornstarch, ground beef, and S&P.  

If you have a 6-quart or larger stand mixer, you can mix everything in the same batch - otherwise mix in two batches.  Alternatively, you can mix everything by hand in a very large bowl or stockpot.

Use the dough hook on low speed, stopping to scrape the sides of the bowl as needed.  It'll take a couple minutes, but it'll mix everything nicely.

We're almost done.

Ta-da!

Portion the meatballs using a #50 scoop and place them on parchment lined half sheet pans, 30 per pan.

Bake for 15 minutes.  That's all - cool and freeze in airtight containers for up to 3 months. 

Enjoy!

Items used to make this recipe:

(affiliate links)

Make Ahead Freezer Meatballs

makes about 180 meatballs (using a#50 scoop)

Printable Recipe

Ingredients

  • 6 pounds ground beef

  • 6 large eggs, beaten

  • 2 cups Italian seasoned bread crumbs

  • 1 cup diced onion

  • 3 tablespoons cornstarch

  • 3 tablespoons A-1 steak sauce (or Worcestershire sauce)

  • 2 tablespoons kosher salt

  • 1 teaspoon ground black pepper

Directions

  1. Preheat oven to 400F and line 2 half sheet pans with parchment paper.

  2. In a 6-quart or larger stand mixer fitted with the dough hook, combine all the ingredients on low speed for 2-3 minutes, or until fully mixed.

  3. Use a #50 scoop to portion mixture; rolling in the palm of your hands to form meatballs (I like to wear these).

  4. Place 30 meatballs, evenly spaced, on each sheet pan.

  5. Bake for 15 minutes.

  6. Cool completely and store in airtight freezer-safe container.

Notes

  • Freeze meatballs in an airtight container for up to 3 months.  

  • You can substitute 1 tablespoon of dried granulated onion for the fresh onion called for in this recipe.

4 Comments
categories appetizer recipes, beef recipes, dinner recipes
tags beef recipes, freezer recipes, meatball recipes, italian recipes

Steamed Easy-Peel Eggs

Patricia @ ButterYum

How to Peel Farm Fresh Eggs - ButterYum

I know just about everyone has felt the frustration of trying to peel hard cooked eggs, and the fresher they are, the harder they are to peel.  The shell sticks like crazy glue and you're left with an unsightly egg that resembles the cratered surface of the moon.  Not very appetizing.  

In the past, the only surefire way I'd found to guaranteed a shell would released cleanly and easily was to start by cooking eggs that were several weeks old, but we go through eggs so quickly at our house that we don't often have older eggs to cook.  

But recently I read about a technique for cooking and peeling farm-fresh eggs on the blog The Prairie Homestead and I couldn't wait to try it.  The technique worked beautifully and I'm so happy to be able to share it with you today.  Happy peeling! 

UPDATE:  If you have an electric pressure cooker, I've learned a new technique that works maybe just a tad better.  You can check it out here.

Start by finding a metal colander or steam basket that will fit down inside a stockpot, leaving enough room for the lid to fit on top.  Place your fresh eggs in the basket and add enough water to cover the bottom of the pan, but not touch the eggs. 

Place the pan over high heat and bring the water to a boil.   As soon as the water start to boil, cover the pan and reduce the heat to medium-low.  The steam temperature will remain the same whether the water is fully boiling or just gently boiling so lower the heat to reduce the risk of the pan boiling dry.

Set a timer for 22 minutes - give or take a minute or two depending on the size of the eggs.  I tested this technique with my extra large store-bought eggs and they needed about 24 minutes - and yes, they peeled just as easily. 

When the time is up, cool the eggs in cold water to stop the cooking process. 

Your fresh eggs should now peel without any trouble.

And here are the results.  The egg in the upper left is an extra large store-bought egg; the other two with darker yolks are fresh from the farm.  

Happy peeling!

6 Comments
categories misc, appetizer recipes, breakfast recipes, egg recipes, easter recipes
tags egg recipes