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Archive for March 18th, 2007

This recipe comes from an old family friend of my moms and makes many, many meatballs!   You can cut the recipe in half if you prefer but these meatballs are so delicious and freeze so well, you’ll be surprised how quickly you go through them!  We buy the warehouse pack size of ground beef when it comes on sale and use it to make the meatballs adjusting ingredients appropriately to the amount of beef used.  Put on some music, grab your kids or partner and start rolling meatballs!

Recipe Source: Janny Wassink & Terrace 25th Anniversary Cookbook

A Stash of Meatballs

4 eggs
1 cup fine dry bread crumbs
1 cup milk
1/2 cup finely chopped onion
1/4 cup finely chopped parsley
1 tsp salt
1 1/2 tsp dry mustard
4 lb ground lean beef

In a large bowl, beat eggs and stir in bread crumbs until combined. Stir in milk, onion, parsley, salt and mustard. Add meat and knead with wet hands until well blended. Roll into small meatballs and place into a large shallow baking pan (or broiler pan). Bake in 400F oven for 25 minutes or until browned. Let cool, then freeze in airtight containers or ziplock bags. Will keep in freezer for up to 6 months.

Here are just a couple ideas we use for Meatballs:

1. Spaghetti & Meatballs!
2. Buy a bottle of your favourite sweet & sour sauce (or teriyaki), cut up a pepper, open a can of pineapple tidbits, throw all of it plus your meatballs into a crockpot for 4 hours and yummo!
3. Jelly Balls from the Best of Bridge (you can google this recipe), it has chili sauce & grape jelly – is quick, easy and so tasty!
4. Meatball Sub!
5. Cook up some pasta, warm up some pasta sauce…mix together with some meatballs…throw it into a casserole dish…top with all kinds of gooey cheese and bake for approx. 30 minutes (350F) for a delish baked meatballs and pasta!

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