BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
Steps:
- For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
- For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
- Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
- Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
- Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.
MAKE-AHEAD MEATBALLS
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 batches (about 30 meatballs per batch).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
LARGE BATCH BAKED MEATBALLS
Makes a large batch, perfect for freezing. I have used mixed ground meats in this recipe: Italian sausage, veal, pork, lamb or a bit of everything...what ever I have in the freezer. Always start off with half ground beef.
Provided by Abby Girl
Categories Meat
Time 1h
Yield 52 meatballs
Number Of Ingredients 9
Steps:
- Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
- Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
- Bake in 350 oven for 20 - 30 minutes, depending on size of meatball. Remove from oven and tilt tray to drain fat. Let meatballs cool before packaging.
- Freeze up to one month.
- Note: I have used whole wheat and flax seed bread with good results.
Nutrition Facts : Calories 79.3, Fat 5.3, SaturatedFat 2.1, Cholesterol 30.5, Sodium 43.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 6.6
JUMBO CHEESY ITALIAN MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
- Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
- Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
- Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
- You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
ITALIAN BAKED MEATBALLS
This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.
Provided by Dawn Fronius
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until browned, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g
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