Moist & Tender Meatballs
"These meatballs are great for a busy family. I make up a batch and freeze them in baggies with 15-20 per bag, then fix them on busy weeknights because they do not need to be defrosted. The meatballs are so tender and flavorful and everyone loves them."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
50-60 Meatballs
- Serves:
- 12
ingredients
- 3 lbs fresh lean ground beef
- 1 (12 ounce) evaporated milk
- 1 cup oatmeal
- 1 cup Ritz cracker crumbs
- 2 large eggs
- 1⁄2 cup onion (minced)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon chili powder (more if desired)
- 1 dash Worcestershire sauce (optional)
- 1 dash hot sauce (optional)
- salt & pepper
-
Sauce
- 1 (12 ounce) jar bottled barbecue sauce (Kraft Spicy Honey)
directions
- Mix all meatball ingredients well. Roll into balls and place on a cookie sheet. Place cookie sheet in the freezer. When meatballs are frozen, place in serving-size baggies (plan on 5-7 meatballs per person). (Using a Food Saver works well). Freeze until ready to cook (do not defrost). Place frozen meatballs in a covered casserole dish or dutch oven and pour bottled barbecue sauce (such as Kraft Spicy Honey) or the sauce of your choice over meatballs and bake covered at 350 for 1 hour. Serve over rice or make meatball sandwiches.
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Reviews
-
Don't think I've ever frozen meatballs to be cooked later, but am willing to try anything that works! Followed your recipe right on down, then set aside 6 of 'em in include in our spaghetti dinner & was very satisfied with the way they turned out! Very satisfying, so I'm assuming those I froze will be just as delicious! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
