Freezer Meatballs

Whew! After 6 solid months of intense courses at WSU, I finally have a 3 week break before getting back into it. When I go back, I will be taking 18 credits each term for the next year in order to finish up my Bachelor's degree in Psychology. Basically, I am going to be one busy girl for the next 9 months! In order to lighten my load and decrease my stress, I'm stocking our freezer with dozens of meals for the busy school nights ahead. :)

Meatballs are an awesome addition to my freezer stash because they are so versatile. You can serve them with whatever sauce you like: marinara, BBQ, sweet and sour, or as swedish meatballs. Tonight we had them in marinara sauce on top of spaghetti squash. Mmmm :)

Here is how I make and freeze my meatballs:

Ingredients:

2 lbs. ground beef

3/4 lbs. ground pork or sausage

1 cup bread crumbs

1/2 cup super finely diced (in a food processor) onion

1 cup super finely diced (in a food processor) carrot [Sneak in those veggies where you can!!]

2 eggs, slightly beaten

1 Tsp. Worcestershire sauce

1 small can tomato paste

1 tsp. dried oregano

1. Mix all ingredients together very well.

2. Form meatballs (either using cookie scoop, spoon of some sort, or just your good ol' hands:)

3. Bake on tin foil on a baking sheet, for about 20 minutes at 375 degrees.

4. When done baking, place meatballs uncovered in the freezer on baking sheet or wax paper. Freeze for 1-2 hours until the meatballs are solid, then transfer into good quality freezer bags.

5. LABEL, DATE, and store in the freezer until ready to use.

When you are ready to eat the meatballs, throw them in a crock pot with sauce or bake the meatballs at 375 degrees for 10 minutes and then add to sauce on the stove top.



I've got a BUNCH more freezer cooking planned for the week, so stay tuned for more recipes!! :)