Friday, June 17, 2016

Meatballs

 
My  mother and I recently did meatballs.  We tried two versions and were happy with both. I really liked the Salisbury and Ray really liked the sweet and sour.  We did both of these with moose meat and they turned out well. We probably should have done one more pound of meat (we package our own so it is NOT uniform) so we didn't get as many meatballs as we thought, but we were happy with it.  Notice the meatball recipes are the same - we actually did one batch of meatballs and then half of each sauce so we could try out each type. 

Sweet and Sour Meatballs
Modified from Fix, Freeze, Feast
 
Meatballs
1 tray (about 6 lbs) ground beef (we used moose)
3 cups bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 tbsp minced garlic
1 tbsp salt
2 tsp black pepper

Sauce
2 cups packed brown sugar
1/2 cup cornstarch
1 (106 oz) can pineapple tidbits, drained, juice reserved
1/2 cup soy sauce
2 1/2 cups red wine vinegar

Preheat oven to 500. 
 
Using hands, combine the meatball ingredients.  Shape into meatballs and place on baking pans (grease or parchment paper or the like).  Bake for 15 minutes.  Cool meatballs.

While meatballs are baking and cooling, mix the brown sugar and cornstarch in a large stockpot.  Add pineapple juice, soy sauce and vinegar.  Stir.  Cook over medium heat, stirring occasionally, until sauce thickens, about 20 minutes.  Cool sauce.

Divide cooled meatballs and sauce among 6 gallon bags.  Divide reserved pineapple tidbits evenly among the bags of meatballs and sauce.  Seal and freeze.

Makes about 120 meatballs, they did 6 entrees of 20 - we didn't get that many meatballs, but we have may have been shy on the weight (we wrap our own moose meat). 
 
Cook an Entrée
Completely thaw one entrée in fridge.  You can prepare in oven or crock pot (I used the crock pot). 
 
In oven, preheat to 350. Put meatballs and sauce in baking dish and bake, uncovered, for 30 minutes or until meatballs are heated through.  In the slower cooker, cook on low for 2-5 hours.   
 
Modified from Fix, Freeze, Feast
 
Meatballs
1 tray (about 6 lbs) ground beef (moose meat, I also did this once with some ground turkey mixed in)
3 cups bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 tbsp minced garlic
1 tbsp salt
2 tsp black pepper
 
Sauce
1 cup (2 sticks) butter
1 1/2 lbs fresh white mushrooms, cleaned and sliced
1 cup flour
8 cups water
4 cups half and half
2 tbsp Worcestershire sauce
2 tbsp beef bouillon granules (1 cube is 1 tsp, so this is 6 and I just smash them)
1 1/2 tsp black pepper
 
Preheat oven to 500. 
 
Using hands, combine the meatball ingredients.  Shape into meatballs and place on baking pans (grease or parchment paper or the like).  Bake for 15 minutes.  Cool meatballs.
 
While meatballs are cooking, melt butter into large pot.  Add mushrooms and cook, until soft.  Stir in flour.  Mixture will be lumpy.  Cook, for 2 minutes, stirring.  Gradually add water and half and half.  Cook, stirring, until sauce thickens, about 15 minutes (we had to boil it).  Whisk to make a smooth sauce.  Add Worcestershire sauce, bouillon and pepper. Stir and cool.
 
Divide meatballs and sauce between freezer bags. We also stored some sauce/meatballs separately as the meatballs are good for general use. 

Seal and freeze.
 
Makes about 120 meatballs, they did 6 entrees of 20 - we did smaller, like a dozen per bag. 
 
Cook an Entrée
Completely thaw one entrée in fridge.  You can prepare on stove or oven (I did oven).  On stove, bring to a simmer and heat until fully warmed. Do not boil.  In oven, preheat to 350.  Put in baking dish and bake, uncovered, for 30 minutes or until heated through. 
 
Serve with rice or noodles (We did noodles).

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