Make Ahead Freezer Meatballs

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.

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

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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.

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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.

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We're almost done.

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Ta-da!

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

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

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Enjoy!

Items used to make this recipe:

(affiliate links)

• #50 portion scoop https://amzn.to/3s2Vsfe

• 6 quart kitchenaid stand mixer https://amzn.to/3HiB948

• giant mixing bowl https://amzn.to/3g5fqjV

• half sheet pans https://amzn.to/3uoQ8G7

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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.

Crustless Quiche

I love to cook, but sometimes I just don't feel like spending an hour or two in the kitchen making dinner.  Tonight was that kind of night so I made a crustless quiche.  Just a little chopping and a quick saute before I pour it into a pan and let the oven take over.  This is a recipe we love, but I sometimes change the veggies depending on what I have on hand.  Feel free to do the same.   

Items used to make this recipe:

• 10-inch deep pie plate https://amzn.to/3Hdd3ro

• 11x7 baking dish https://amzn.to/34mDjkE

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Crustless Quiche (aka frittata)

Printable Recipe

Ingredients

• 1-2 tablespoon bacon grease or butter

• 2 cups broccoli florets, cut very small

• 1 medium onion, diced

• 3 large button mushrooms, diced

• 3 slices bacon sliced

• 4 ounces cheddar cheese, shredded

• 1 cup whole milk

• 2/3 cup heavy cream

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 6 large eggs

• scallions, sliced

Directions

1. Preheat oven to 350F.

2. Prepare a 9 or 10-inch deep pie plate by spraying with nonstick cooking spray and place on a half sheet pan; set aside.

3. In a large skillet, saute onions, broccoli, mushrooms, and bacon in bacon grease or butter until the onions and mushrooms begin to caramelize and the broccoli softens. Season with salt and pepper to taste.

4. Place sauteed vegetables in the prepared pie plate.

5. Spread cheese over vegetables.

6. Combine milk, cream, and eggs; pour over cheese and vegetables.

7. Bake uncovered for 30 minutes.

8. Remove from oven and allow to sit for 15-20 minutes.

9. Top with sliced scallions before serving.

Note

• Feel free to change vegetables to suit your taste.  Recipe can also be baked in a 7x11-inch baking dish.