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Salisbury Meatbslls, a freezer meal recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

These meatballs are delicious and wonderful to have on hand for quick dinners. Simply let the container thaw in the fridge while you are away, and when you return home, cook up some mashed potatoes or rice.

Salisbury Meatballs
adapted from Fix, Freeze, and Feast

500-degree oven

1 1/2 c dry bread crumbs
1 T dried minced onion (or 1/4 minced fresh)
1 3/4 t garlic salt
1 tsp pepper
2 eggs
1/3 c milk
3-pounds lean ground beef

Stir together dry ingredients, mix well. Beat the eggs and milk together. Combine crumbled meat, crumb mixture and milk mixture. Mix together in a large bowl until evenly mixed.

Shape into 1 - 1 1/2 inch meatballs. Bake 20 minutes or until done. Set aside to cool.

Salisbury Meatballs with Mushroom Sauce, a freezer meal recipe
Salisbury Meatballs
While the meatballs are baking begin making the sauce.

1 stick (1/2) butter
1 pound of mushrooms sliced
1/2 c flour
2 c whole milk or light cream (I used milk)
1 T beef base
1 T Worchestershire sauce
1/2 t pepper
4 c water

Saute the mushroom in the butter. Beat the flour and pepper into the milk until no lumps remain. Stir all remaining ingredients into the mushrooms, bring to a boil. Let simmer 5 minutes stirring constantly. Set aside to cool.

Divide the meat and the sauce evenly into 3 one gallon freezer bags or reusable containers. Freeze.

To serve, remove the package from freezer; let thaw in the refrigerator. See heating directions below:

Stove top: Empty into a skillet and bring to a simmer, do not boil.

Oven: Empty into a casserole, bake 350 degrees 30 minutes.

Enjoy!

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