Make Ahead Freezer Meatballs
Make Ahead Freezer Meat Balls
3 pounds lean ground beef
3 eggs
3 cloves of crushed garlic
½ tsp pepper
1 ½ cups of soft bread crumbs or 1 cup dry with ½ cup of milk
6 TBSPS minced onion
1 ½ tsp salt
Method:
Preheat oven to 400 degrees F. In a large bowl mix, all of the ingredients together trying not to pack them too tightly. Using a 1 ½ inch ice cream scoop to measure form the meatballs. Using parchment paper for easy cleanup arrange the meatballs on two 10 X 15 sheet trays. Bake in preheated 400-degree oven for 12 minutes. Drain on paper towel and then put them back onto the sheet trays using new paper underneath and put them into a freezer until well frozen. Once frozen remove them from the sheet pan and put them into a freezer bag and return them to the freezer for use another time.
To reheat the meatballs I take what I need an put them into a frying pan on medium heat stirring frequently until partially thawed and then add sauce to the pan – I usually use my home made tomato sauce but for this video I used a store jar. Let them simmer about 12 to 15 minutes and then serve over pasta.
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Our Silver Moments in no way provides any warranty, express or implied, towards the content of recipes in this website. Not all of the recipes shared here will have been approved by the agency responsible for food safety in the country you reside in. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food presentation and to determine the nutritional value, if any, and safety of the presentation instructions.
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Meatball Pasta Bake Recipe - SORTED
We've made meatballs and pasta even easier to serve to a crowd by sticking it all in a dish and simply baking in the oven before serving. This is homely comfort grub at its best. You can make it ahead of time and even keep it in the fridge overnight ready to go for when you need it!
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Spaghetti and The Best Meatballs Recipe Ever
Enjoy a classic delicious weeknight meal with this spaghetti and homemade meatballs recipe that comes together in under 1 hour.
There isn’t much in the food world that is more traditional then spaghetti and meatballs. It’s easy to make, it’s delicious and when it’s homemade, there’s absolutely nothing like it.
Whether you’re serving it with homemade pasta or regular spaghetti noodles, this recipe with homemade pomodoro sauce and the best meatball recipe ever is amazing!
Ingredients for this recipe:
For the Meatballs:
• 2/3 loaf of French or Italian bread submerged in cold water
• 2 small or 1 large peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 1 ½ pounds of 90/10 ground sirloin
• 1 ½ pounds of ground pork
• 4 eggs
• ¼ cup chopped fresh parsley
• 1 ½ tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh basil
• 1 heaping cup grated parmesan cheese
• 1 ½ tablespoons sea salt and ½ teaspoon pepper
For the Sauce and Spaghetti
• 1 pound uncooked spaghetti noodles
• ½ batch of pomodoro sauce
Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Procedures:
1. Preheat the oven 425°.
2. Squeeze as much of the liquid out of the water-soaked bread as possible and add to a large bowl along with all of the meatball ingredients and mix until completely combined.
3. Next for golf ball sized meatballs and place them 1” apart on cookie sheet trays lined with parchment paper.
4. Bake them at 425° for 25 to 30 minutes or until they begin to get a little brown on top and are cooked through out.
5. With 10 minutes left in the cooking process add the spaghetti to a large pot of boiling salted water and cook until al dente, about 7-8 minutes. Be sure to stir occasionally so that the noodles do not stick.
6. Remove the meatballs from the oven and place the desired serving amount for 4 people into the sauce and coat in the sauce. Remove and set aside.
7. Add the cooked spaghetti to the sauce and toss to coat.
8. Serve with meatballs overtop and garnish with parmesan cheese and parsley.
CHEF NOTES:
• I prefer to either pan sear the meatballs in olive oil until browned or cook them directly in the oven.
• Use all fresh herbs and you can add fresh oregano to the mix as well.
• This recipe makes 40 meatballs so be sure to freeze the remaining uneaten meatballs.
• REHEATING THE MEATBALLS: Add the meatballs to a casserole dish and cover off with foil. Bake in the oven for 8-10 minutes at 375° or until warm. You can also heat in the microwave. If serving with spaghetti and sauce, simply place them in a sauce pot along with the sauce and cook over low heat until warm.
• STORING AND FREEZING MEATBALLS: Store the meatballs covered in plastic in the refrigerator for up to 4 days. Meatballs freeze well covered in plastic for up to 2 months. Likewise, the pomodoro sauce freezes well, but will not if it is coated in the pasta.
Pantry Make Ahead Meals For The Week, Freezer Meals From Scratch
I'm making some of our make ahead meals for the week, and I decided to make these make ahead meals for a dear friend and her family. These meals are also great freezer meals that are always convenient.
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Easy Meatballs Recipe | in a homemade marinara sauce
Who doesn't love a good meatball recipe? This one is baked in the oven for even browning and easy cleanup, then simmered in the best homemade marinara sauce.
Meatballs are a staple recipe in the kitchen. And sometimes classic, Italian-style meatballs simmered in fresh marinara sauce are all I need for a dinner that's simple, comforting, and tastes just like home.
My version of meatballs are meatier with no breadcrumbs or panade, yet still moist and flavorful. That also makes them naturally gluten-free and low-carb. An added bonus!
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01:56 What type of ground meat to use
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05:55 Garnish with chopped parsley
06:20 Taste test
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How To Make THE BEST Baked Spaghetti | Easy & Cheesy Spaghetti Recipe #MrMakeItHappen
Baked Spaghetti was one of the very first things I learned to cook when I moved out on my own. Back then I just dumped a jar of Ragu on some noodles and topped it with cheddar cheese, lol. Today though, I show you guys how to really elevate this childhood classic! Let's #MakeItHappen
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Shopping List:
1 28oz can Tomato Sauce
1 28oz can chopped tomatoes
1 onion
1 bell pepper
4 cloves minced garlic
1 lb ground beef 80/20
1 lb mild italian sausage
1 tsp worcestershire sauce
1/4 cup dry red wine
italian seasoning
red pepper flakes
salt/pepper/garlic/onion powder
2 pinches of sugar
fresh basil
2 tbsps tomato paste
1 package spaghetti
2 tbsps butter
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
basil
Shredded cheddar cheese (enough to top the pasta before it goes into the oven - 1-2 cups)
Cheese Layer:
1 cup shredded parmesan cheese
16 oz Mozzarella cheese (save some for the top)
1/2 cup sour cream
5.2 oz boursin garlic and herb cheese
fresh chopped parsley
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
Directions:
Start by making your pasta sauce. Heat olive oil in a dutch oven or sauce pot and add onion and bell pepper over medium heat. Once the veggies are tender (after about 3-4 minutes) - add in your ground beef and italian sausage. Cook the meat until fully cooked and begin to season with all purpose seasoning (salt, pepper, garlic, onion powder) red pepper flakes, and italian seasoning. Next, add in garlic paste and tomato paste and mix to combine. Cook 1-2 minutes and then deglaze with red wine or chicken stock. Bring to a boil and then add in your tomato sauce and chopped or crushed tomatoes. Allow the sauce to come up to a simmer and cover with a lid (on low heat) and simmer for at least 30-45 minutes and up to 1-2 hours - stirring occasionally. Add fresh Basil leaves for added flavor. Add sugar as needed to balance the acidity (should only need a pinch or two)
In a separate mixing bowl, add your cheese layer ingredients and mix to combine. Season to taste and refrigerate until needed. Boil pasta to package instructions.
In a casserole dish, add a thin layer of meat sauce to the bottom and then add sauce to your spaghetti noodles to coat. Add a layer of sauced spaghetti and then your cheese layer - top with shredded cheese. Add another layer of spaghetti and top with a thin layer of meat sauce and shredded cheese. Bake on 375 for 30 minutes or until browned and bubbling.