Time 30m Yield 30 Number Of Ingredients 11 Steps:
Heat oven to 400°F. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5–except decrease simmer time to 15 minutes.) Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.
Time 40m Yield 5 batches (about 30 meatballs per batch). Number Of Ingredients 7 Steps:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,
Time 40m Yield 4 Number Of Ingredients 8 Steps:
Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan. Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Time 30m Yield 3-4 batches Number Of Ingredients 7 Steps:
In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Lightly pat meat mixture into a 1-inch thick rectangle. Cut the rectangle into squares the desired size of your meatballs. Shape each square into a ball. Place in single layers on ungreased 15X10 inch baking pans. Bake at 400 degrees for 10-15 minutes or until no longer pink; turning occasionally; drain. Serve or cool and place desired number of meatballs into freezer containers. May be frozen for up to 3 months.
Time 35m Yield 32 1-1/2, 8 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients except beef. Mix in beef well, and shape into meatballs. Place all on single layer in pan. Bake 20 minutes at 350. Remove and drain on paper towels, and let cool 15 minutes. Put in freezer bag or freezer container or use immediately.
Yield Makes about 75 Number Of Ingredients 8 Steps:
Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl. Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix). To serve immediately: Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets. Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes. To freeze to serve later: Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months. To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.
More about “make ahead meatballs recipes”
Time 35m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine beef and bread crumbs. Shape into 3/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 15-20 minutes or until meat is no longer pink; drain. Cool for 15-30 minutes. , Place Italian salad dressing in a resealable plastic bag; add meatballs. Seal and refrigerate overnight. Drain and discard marinade. On a serving platter or individual plates, arrange greens, onion, cheese and olives. Top with meatballs. Drizzle with dressing.
