Meatballs Make a Bunch

As you’ll learn I love to make multiple batches of a single recipe, so that next time I want to cook that meal, I have less prep time. I’ve also found that it doesn’t take much more time to make five pounds of meatballs as it does one pound. Why do I make five pounds? I buy my ground beef in the five pound package at Stuff-mart. So if you have your meat in 10 pound or 8 pound or 3 pound increments, you’ll just need to alter this recipe for that package size.

I use my Pampered Chef large bar pan baking stones to bake the meatballs. You can use any baking pan; you can even boil meatballs to cook them and remove much of the fat. To bake them use a 350 degree oven and line pan with foil. Bake 15-20 minutes. Remove foil from pan and pour meatballs onto a serving platter lined with paper towels. You can peel the foil away from the meatballs to handle any sticking that occurs.

So now that we know how to cook the meatballs, lets mix up the recipe. Here’s what I used:

1 1/2 cup Homemade Gourmet Old Fashioned Meatloaf Seasoning from the pantry staple
1 1/2 cup ketchup or tomato sauce
5 pounds ground beef or ground meat of your choice
3 eggs

To mix up this large batch of ground meat, we use a potato masher and a clean plastic dishpan. I have two dishpans that I’ve purchased from the dollar store just for bulk cooking. One for meat and one for baking or vegetables. There are other dish pans that we use for dishes but the food prep dish pans are never used to wash dishes. Hey, there’s a couple¬†dollars at the dollar store, you can afford to own several!

Now the fun part! Use the Pampered Chef medium scoop to form the meatballs and drop them onto the foil lined baking pan about one-half to one-inch apart, then bake for 15-20 minutes!

When the meatballs are cool, place all the meatballs into a one-gallon zip lock freezer bag. Label and date the bag and freeze for 3 to 9 months. The more air you can remove the better quality the meatballs will remain without freezer burn.

To serve pull out 4 meatballs per serving and microwave until warm or heat in the spaghetti sauce. See Gallon of Spaghetti Sauce for my recipe.


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