Salisbury Meatballs, 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 or noodles.
With these meatballs in the freezer waiting, this is one easy dinner to get on the table for your family.
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 Worcestershire 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.
To serve, remove the package from the freezer; let thaw in the refrigerator. Use your preferred method for heating below:
Stovetop method: Empty into a skillet and bring to a simmer, do not boil.
Oven method: Empty into a casserole, bake 350 degrees 30 minutes.
While dinner is in the oven, cook up some potatoes or rice and dinner is ready to serve.
Presenting our unique and delicious collection of original recipes in our new book, Beef, Chicken, and Pork Book II available right here!
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