It’s that time of year! Back to School!
Some folks cheer as they send their little ones back to school–others cry.
I do a little of both. I am glad to have some routine back in our lives. However, I miss my kids when they go back.
When I dropped them off on the first day, I told them it was a very sad day for me–no one to talk to–no one to eat lunch with. My oldest felt really sad for me and sent me a text on her lunch break. THEN the tears came!!!
With regularly scheduled chaos back in play, I decided to do a little preparedness cooking.
This meatball recipe comes from a good old Taste of Home magazine.
I picked up a large package of hamburger patties from the clearance bin last week. It seems like the patties go on sale more often than the by-the-pound packages. Nobody said I had to keep them as patties though! I didn’t really have a plan for 4 pounds of meat at the time. I just couldn’t resist the $2.97/pound bargain!
As the “best by” date approached, I figured I had better do something with all this meat–either cook it or freeze it. I gathered the rest of the ingredients and went to town! I just so happened that my meatball recipe called for 4 pounds of lean ground beef. You can easily cut this recipe in half if you don’t wan to make as many as I made.
Beat 4 eggs in a large bowl. LARGE BOWL. You are dealing with 4 pounds of meat here!
I have a large bag of bread crumbs that I keep in my freezer. These are actually left over from this event. When I have leftover bread from dinner or heals that nobody wants to eat, etc. I dry them out in the oven. Then I whirr them around in the food processor. I leave them unseasoned so that they can be used in anything. Seasoning can always be added later.
You will need 2 cups.
Add the breadcrumbs, onion, salt, pepper, and Worcestershire sauce to the eggs. Mix it all around really well.
Add your meat.
This is where it gets messy, at least it did for me. Pull off your rings and start squishing everything together. I guess you could use a spoon. It just seems that hands do better for me. I can feel where the breadcrumb mixture is still in a clump. Squishing the meatball mixture together was rather therapeutic. It reminded me of making mud pies when I was little.
Once everything was mixed up, it was time to make the meatballs.
I had what I thought was a good idea. Reuse the meat tray as my prep board! One less thing to wash!
I took half of the meat mixture on pressed it evenly into the tray.
Then, using a knife, I scored the meat into 36 equal portions. (I wish I could take credit for that idea. It came from the Taste of Home folks.) Roll each portion into a ball. Of course you could use a kitchen scoop if you would rather.
After rolling a few meatballs, I decided they were too big. I went back and divided them in two.
Repeat the process with other half of the mixture.
My “equal” radar must have been a little off. I ended up with 153 meatballs.
At this point you can either cook them or freeze them.
I chose to cook them all. (400˚ for 10-15 minutes) You are supposed to cook them in batches so they aren’t so crowded on the pan. My crowded pan took a little longer than the pan with more space.
Use about 30 meatballs to make something yummy like Sweet and Sour Meatballs. Enjoy your dish while the rest of the meatballs cool completely.
After dinner, package up the rest of the meatballs and put them in the freezer. Now when that school schedule gets a little on the crazy side, you have something easy to fix for dinner. (Meatball Subs, Spaghetti and Meatballs, party appetizers, the list goes on and on!)
I ended up with 9 dozen meatballs for the freezer!
Keep your eyes on the clearance bin and have a great school year!
Back to School Meatballs
2 cups dry bread crumbs
1/2 cup finely chopped onion
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef
-Add everything but the meat
-Add the meat
-Shape into meatballs
-Bake on an ungreased baking sheet with sides at 400˚ for 10-15 minutes, turning often, until no longer pink.
-Cool before freezing.