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.
adapted from Fix, Freeze, and Feast
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
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.
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.
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy.
And now, it is very easy to sign up forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!