Do you ever wish for frozen beef meatballs that are lean, healthy and tasty? I check out the fat content on the ones in the market and end up passing every time. I had this recipe pop up in my inbox from Martha Stewart a few weeks ago. It called for smaller meatballs than the ones I made. They are flash-frozen before putting in a freezer bag or container.
They are supposed to keep for three months. We just had the frozen meatballs after seven weeks in the freezer and they were great. Best of all they bake straight out of the oven in 15 minutes — faster than you can boil the water and cook the pasta.
1 pound ground beef (I used 93% ground sirloin)
2 cloves garlic (I use freeze dried)
3 tablespoons grated Parmesan cheese
1 tablespoon plain dried breadcrumbs
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a large bowl, combine all ingredients. Shape mixture into 40 meatballs. For equal-size meatballs, use a teaspoon or a melon baller to scoop out mixture, then roll between your palms to shape into balls.
2. Arrange in a single layer on a baking sheet. Freeze for 1 hour. Once frozen transfer to an airtight container or resealable plastic frezer bag; label and date.
3. To use meatballs straight out of the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake through until cooked, about 15 minutes.
These frozen mini meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes.
Add some garlic bread and Caesar salad. Dinner is served!