It’s that time of the year. Endless hours of football practices, karate classes, and cub scout meetings. After that, homework, taking care of the house, and spending time with the kids leaves little time in the kitchen to prepare meals. That’s why I try to plan ahead.
An easy “go to” item to keep on hand are homemade, frozen meatballs. I know. It would be much easier to pick up a bag of pre-packaged meatballs from the grocery store. Unfortunately, many prepackaged meatballs have fillers and monosodium glutamate (MSG) and, they really don’t taste that good to me. So, I figured out how to make my own. Below is my recipe.
- Cookie Sheet
- Wax Paper
- Metal Mixing Bowl
- Melon Baller
- Space in Your Freezer
- 1 pound ground chuck (you can use what ever ground meat you like)
- 1/2 cup bread crumbs (I use Progresso Bread Crumbs, Italian Style)
- 2 eggs
- 1 tablespoon milk
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon of salt
Mix all ingredients together in the bowl. You may have to increase the amount of bread crumbs to get the mixture to the consistency of meatloaf.
Use a melon baller to measure the mixture and form into balls. Place on cookie sheet covered in wax paper; make sure the meatballs don’t touch.
After all of the meatballs are formed, place them into a freezer until frozen solid. It usually takes 4 – 6 hours but I tend to leave mine in overnight.
Place in freezer bags. Keep frozen until you’re ready to use.
NOTE: I place my meatballs into the skillet while they’re frozen unless I decide to use some of the larger ones for sliders. If being used for sliders, I allow the meatballs to thaw and then press into a patty.
[The Progresso Bread Crumbs, Italian Style text is linked to an Amazon affiliate link. You don’t have to click on it to purchase the product as it can be found in most supermarkets.]