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    Beef: Millions of Meatballs


    Source of Recipe


    Creative Homemaking

    List of Ingredients




    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 teaspoon salt, optional
    1/8 teaspoon dried thyme, crushed
    1/8 teaspoon dried marjoram, crushed
    4 pounds ground beef

    Recipe



    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 broiler 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.

 

 

 


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