Basic Oven Meatballs

You'll love this recipe for Basic Oven Meatballs, or as some people call them freezer meatballs because when you bake them in quantity they are perfect to freeze for "almost instant" meals. Somehow meatballs in your spaghetti sauce seem a lot more special than if you just crumbled the same meat into the sauce.

That's why this recipe is called "Basic" Oven Meatballs. Yes, they're good just as they are but they're even better when you use them in a variety of recipes. I've included some here to give you some ideas.

This is a good use of those 10 lb Family packs especially when they go on sale. The best ground meat to use is Lean.

Basic Oven Meatballs

For 10 lbs Ground Meat:

4.5 KG or 10 lbs lean Ground Beef

10 beaten eggs

625ml/2 1/2 cups milk

2500 ml/10 cups soft bread crumbs (about 15 slices)

300 ml/1 1 /4 cups finely chopped onion

37 ml/7 tsp (or less) salt

1. Combine eggs and milk; stir in bread crumbs, onion and salt. Add ground meat; mix well.

2. Shape into 1 inch meatballs and place in shallow baking pans. Bake in 190C/375F oven for 25 to 30 minutes until cooked through.

(I make them bigger than 1 inch just so the job goes faster. Just make sure they are cooked through.)

3. Cool and freeze on baking sheets, then package in freezer containers or bags in family size portions.

Options: Substitute other lean ground meat. Use with mushroom soup gravy or spaghetti sauce. Serve over rice, in soup or in buns.

Makes about 240 1 “ meatballs.

For 5lbs Ground Meat:

5 lb lean ground beef

5 beaten eggs

1 ¼ cups milk

5 cups soft bread crumbs (about 6 -7 slices)

10 Tbsp finely chopped onion

4 tsp (or less) salt

Follow instructions as above

Makes about 120 1 “ meatballs

For 1 lb Ground Meat

1 lb lean ground beef

1 beaten eggs

¼ cups milk

1 cups soft bread crumbs (about 1 1/2 slices)

2 Tbsp finely chopped onion

3/4 tsp (or less) salt

Follow instructions as above

Makes about 24 1 “ meatballs

To Freeze:

Place individual meatballs slightly separated on a cookie sheet or in shallow baking pans. Freeze until firm; then package in freezer bags or containers.

I bake the meatballs on jelly roll pans. When I bake them, I place them on the pans touching since they shrink as they bake.

Then I go ahead and freeze them on the pans as is. This way they still freeze individually. Once they are frozen, I lift them off the pan with a metal spatula and transfer them (and the scrapings) into freezer bags, with each bag holding just enough for one meal.

Ways to Use Basic Oven Meatballs

Serve with your favorite pasta dish. Add to spaghetti sauce or serve heated up on the side.

As a shish kabob. Thaw slightly, then skewer with onions, tomatoes and peppers.

Add to a vegetable or meat based soup. Add to a canned or homemade soup for added flavour and protein.

Having the meatballs frozen individually means you can add just a few, you can add them whole or crumbled, turn any soup into a full meal quickly.

Cold for a quick snack. Hungry teenagers will eat anything! Serve with salsa.

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