More
Close

Meatballs Make Many Meals

+ enlarge
 

Recently I came across ground beef in five pound packages for $6.25. A few years back I would have considered that expensive but these days it is at least four dollars cheaper than what I normally pay. I did good, though, I only bought twenty pounds. I say that is good because last time I came home with about fifty. Of course, had I the money for more I would have surely gotten that much this go ’round, too! (Giggles.)


Ground beef is a mainstay for the family on a budget and homemade meatballs bring you several new options for supper as well as a way to serve ground beef so those eating it don’t exactly think “ground beef again!” What’s even better in my mind though is how this meatball recipe allows you to stretch your ground beef!


Homemade meatballs are easy to throw together and when made ahead of time and stored in the freezer, they provide a homemade convenience food with options that are only limited by your imagination.


Make Ahead Meatballs


  • 5 pounds ground beef

  • 1-2 Cups Oats (or cooked rice)

  • 2-5 eggs (I use two but you can use more!)

  • 1 16oz Can Tomato Sauce (Can use up to 3 cups ketchup in its place)



Combine all ingredients in large bowl and mix well with hands. Scoop out and form into meatballs approximately one inch thick. Place on foil lined baking sheets that have a lip on them. Bake in batches at 350 degrees F for about thirty minutes, storing raw meat covered in the refrigerator while you wait on each batch to bake. Test a meatball to make sure the center is no longer pink. Allow to cool and store in quart sized freezer bags. Use any of the following recipes or create your own!


Place frozen meatballs in pot and add one of the following sauces. Cook over medium heat until heated through and serve with rice, egg noodles, or other cooked pasta or grain.


  • SpaghettiStore bought Marinara Sauce or my Super Easy Spaghetti Sauce

  • Easy Stroganoff—1 Can Cream Of Mushroom Soup, 1/2 C milk, salt and pepper (I love this over egg noodles)

  • Salisbury Stroganoff—1 Can Cream Of Mushroom Soup, 1/2 C Milk, 2 Tablespoons Worcestershire Sauce (I swear only food bloggers can spell Worcestershire off the top of their heads!)

  • Meatball Soup—Recipe Coming Soon! This is one of my Mama’s favorites.

  • Meatball SubPlace heated meatballs in sub. Top with hot marinara sauce and sprinkle with Mozzarella (Great to make the day after Spaghetti and use leftover sauce)



Originally published on SouthernPlate

Comments

Loading comments...