We are getting ready to put 40 pounds of ground beef in our freezer that we ordered from Zaycon just last week – and that means we need to do something with the ground beef that we have left to make some space.
One thing that is always well received in the family is Meatballs, so we took out 3 batches (of 3 lbs each) ground beef and turned them into freezer meatballs, in a matter of 45 minutes we had enough for a week’s worth of meals. Took some to my in laws and kept some here so wherever we are, and whatever we have going on, we can have the nicety of something GOOD to eat without spending money in a drive through.
Which is SO easy to do.
We hope you find this a helpful way to make them in bulk – they taste great with spaghetti and a loaf of garlic bread from the store. Or use them to make Meatball Subs, whatever you wish.
- 2.5 lbs Lean Ground Beef (we used 90%)
- 2 C. Bread Crumbs
- 1 C. Milk
- 1 Onion .. chopped well
- 5 Eggs
- 2 tsp Oregano
- Optional: Green Onions (we love, so we added)
- 1 tsp Pepper
- 2 tsp Salt
- 4 Crushed Garlic Cloves
- Preheat the oven - 350.
- Beat the Eggs with the Milk.
- Add the Bread Crumbs, Egg/Milk Mixture, and Ground Beef together, then Spices.
- Mix WELL.
- Roll into balls - this made 36 for me (4 pans of 9 each).
- Place in the oven for 25-30 minutes.
- Take out, cool, and put in freezer bags, lay flat to freeze to stack nicely.
- When freezing, add 1-2 Cans Diced Tomatoes into each bag, with 12 - 15 meatballs (depending on the size of your family). We used aluminum cake pans on clearance at our local Kroger affiliate ($.45 for 6 pans). To reheat, thaw the night prior in the fridge, and toss in the crock pot for 4 hours on low. Serve with Spaghetti (and additional pasta sauce), or buttered noodles, or in Meatball Subs.
So kind of you to share this Sheryl. Thank you.