Freezer meatball recipes

[sunshine]

MILLIONS OF MEATBALLS
(this makes a lot -- at least four dozen, depending on
size)
12-ounces tomato sauce
1 1/2 cups dry bread crumbs
4 eggs, lightly beaten
1/2 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoons salt, optional
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried marjoram, crushed
4 pounds ground beef

In a large mixing bowl, combine first eight ingredients.
Add ground beef and mix well. Shape into meatballs (use
a small cookie scoop if available) and place on boiler
pan so grease can drain while cooking. Bake uncovered in
350 degree oven for 30 minutes. Divide into meal-sized
portions. To prevent from freezing into a solid
meatball-mass, freeze individually on cookie sheets and
then place in freezer bags. Label and freeze.

To serve meatballs, thaw completely and reheat with your
choice of sauces (six sample sauce recipes follow).


SWEET-N-SOUR MEATBALLS
(5 servings)
1 (14-oz) can pineapple tidbits or chunks, undrained
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 cup water
1/4 cup cider vinegar
1 teaspoon soy sauce (or more to taste)
1 family meal-sized portion of freezer meatballs
1 (5-oz) can water chestnuts, drained and thinly sliced
1 green pepper, cut in strips

Drain pineapple tidbits, reserving syrup. In medium
saucepan, combine brown sugar and cornstarch. Blend in
reserved syrup, water, cider vinegar and soy sauce.
Cook and stir over low heat until thick and bubbly.
Carefully stir in meatballs, water chestnuts, green
pepper strips and pineapple. Heat to a
boiling. Serve over hot cooked rice.


CHILI-DAY MEATBALLS
(5 servings)
This recipe sounds a little strange (chili sauce and
grape jelly?), but it tastes like burgundy sauce (only
without the wine)
1 (12-oz) jar chili sauce
11-oz. jar grape jelly
2 tablespoons lemon juice
1 cube beef bouillon dissolved in 1/2 cup water
1 family meal-sized portion of freezer meatballs

Whisk together chili sauce, grape jelly, lemon juice and
bouillon, breaking up all clumps. Simmer on low heat
until sauce starts to thicken. Add freezer meatballs;
cook in sauce until meatballs are fully thawed and
heated through. Serve over hot cooked noodles or rice.


MEATBALL SANDWICHES
(6 servings)
1 family meal-sized portion of freezer meatballs
(approximately 4-5 meatballs per person)
6 hot dog buns (or hoagie rolls)
6 thin slices mozzarella cheese
2 cups prepared spaghetti sauce

Thaw meatballs and spaghetti sauce (if using frozen).
Place both in medium saucepan. Heat until hot. Place
meatballs into warmed buns. Ladle small amount of
spaghetti sauce onto each sandwich; place mozzarella
slice onto each sandwich.


TOMATO-SAUCED MEATBALLS
(5 servings)
1 (10 3/4-oz) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1 family meal-sized portion of freezer meatballs

Mix together soup, water and Worcestershire sauce.
Place meatballs in a medium sized saucepan; pour soup
mixture over meatballs. Simmer until meatballs are
heated through. Serve over hot cooked rice.


MEATBALL STROGANOFF
(5 servings)
1 (10 3/4-oz) can condensed cream of mushroom soup
1/2 cup sour cream or plain yogurt
1 cup mushrooms, sliced and cooked in butter until soft
1 family meal-sized portion of freezer meatballs

In medium saucepan, mix together mushroom soup and sour
cream. Gently stir in mushrooms and meatballs. Simmer
until meatballs are heated through. Serve over hot
cooked rice or over egg noodles tossed with melted butter
and chopped parsley.


CATALINA MEATBALLS
(5 servings)
1 medium onion, thinly sliced
2 teaspoons olive oil
1 bottle Catalina salad dressing
1 family meal-sized portion of freezer meatballs

Saute' onion slices in olive oil until softened. Place
frozen meatballs in medium skillet. Pour dressing over
meatballs. Cover skillet and cook over low heat until
dressing caramelizes on meatballs and onion, and the
meatballs are fully thawed and heated through. Serve
over rice.

[Darlene]

Thank you bunches Denise!

[Missy]

sounds great!!!