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Homenavarrow Freezer cooking recipes navarrow Freezer cooking help & tips

OAMC Baby Steps: Meatballs for Spaghetti

This is a quick way to get started with freezer cooking for those who aren't quite ready for cooking a month of meals in a weekend! Wait for ground beef to go on sale, then make these easy meatballs. Then store them in your freezer to quickly add to spaghetti noodles and sauce, use them in subs for meatball subs, use them to make pizza subs using pizza sauce, or even splurge and serve them with gravy and mashed potatoes!

1 12oz can/jar tomato sauce (plain or one of the flavored varieties)
1 1/2 cups fine bread crumbs
4 large eggs
1/2 cup onion, chopped well
1/4 cup green pepper, chopped well
1/4 cup zucchini, chopped well
1/8 tsp thyme
1/8 tsp marjoram
4 lbs ground beef (use lean or extra lean for healthier version)

In a large bowl (the largest one you've got!) lightly beat the eggs, then add all remaining ingredients except the ground beef. Stir well. Add ground beef and mix very well (you may need to use your hands).

Preheat oven to 350F. Next, roll into meatballs about 1" in size, although you can make them larger or smaller, if you'd like. (I use disposable gloves to keep the ground beef off my hands, I hate the feel and it always gets stuck under my nails).

Line rimmed baking sheet with tin foil and place meatballs in rows, leaving a small amount of space between each one. Bake for 30 minutes or until one you cut in half is no longer pink in the middle. Remove from oven and allow to cool to room temperature.

Once cooled, place entire baking sheet for an hour or two, or until meatballs are completely frozen. Then place meatballs into a freezer bag or container. By freezing them on the sheet first, they won't be frozen together in the bag (as they would be if you put them in the bag before they are frozen), so you can take as few or as many meatballs out at a time.




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