**All About Make-Ahead Meatballs: Easy and Flavorful Recipes**
Meatballs are a versatile dish that can be enjoyed in many different ways. They can be served as an appetizer, main course, or even a snack. Make-ahead meatballs are a great option for busy weeknights or for entertaining guests. They can be made ahead of time and then cooked when you're ready to serve. This article provides three delicious make-ahead meatball recipes: classic meatballs, Swedish meatballs, and Asian meatballs. All three recipes are easy to follow and use simple ingredients. The classic meatballs are made with ground beef, pork, and veal, and are simmered in a rich tomato sauce. The Swedish meatballs are made with ground beef and pork, and are served with a creamy gravy. The Asian meatballs are made with ground chicken or turkey, and are coated in a sweet and savory sauce. No matter which recipe you choose, you're sure to enjoy these flavorful and convenient make-ahead meatballs.
MAKE-AHEAD MEATBALLS
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 batches (about 30 meatballs per batch).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
MAKE-AHEAD SHEET-PAN MEATBALLS
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's notice.
Provided by Anna Stockwell
Categories Meatball Bread Milk/Cream Ground Beef Sausage Egg Parmesan Small Plates Sunday Stash Freezer Food Freeze/Chill Dinner Kid-Friendly Back to School Sheet Pan
Yield Makes about 75
Number Of Ingredients 8
Steps:
- Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
- Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
- To serve immediately:
- Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
- Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes.
- To freeze to serve later:
- Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
- To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.
MAKE-AHEAD FREEZER MEATBALLS
A wonderful all-purpose meatball to use in a variety of recipes! Easy to make, and with ingredients usually on hand. The yield is based on 1-1/2" meatballs, but you can make them smaller. I get about forty-eight 1" meatballs out of this same recipe.
Provided by pianomom
Categories Meat
Time 35m
Yield 32 1-1/2, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except beef.
- Mix in beef well, and shape into meatballs.
- Place all on single layer in pan.
- Bake 20 minutes at 350.
- Remove and drain on paper towels, and let cool 15 minutes.
- Put in freezer bag or freezer container or use immediately.
MAKE AHEAD SWEET AND SOUR COCKTAIL MEATBALLS
Make and share this Make Ahead Sweet and Sour Cocktail Meatballs recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- MAKE MEATBALLS: Adjust oven racks to upper-middle and lower middle positions and heat oven to 450 degrees F.
- Using fork, mash bread, milk, and egg yolks in large bowl until smooth.
- Add pork, parsley, garlic, salt, and pepper and mix until incorporated. Add beef and knead gently until combined.
- BAKE MEATBALLS: Form mixture into 1 1/4 inch meatballs (you should have about 80). Bake meatballs on 2 rimmed baking sheets until cooked through and beginning to brown, 12 to 15 minutes, switching and rotating sheets halfway through cooking.
- Let cool to room temperature, then refrigerate until firm, about 30 minutes.
- Transfer to large zipper lock freezer bag and freeze for up to 1 month.
- MAKE SAUCE: Heat oil in Dutch oven over medium high heat until shimmering. Cook onion until softened, about 5 minutes.
- Whisk in tomato sauce, preserves, sugar, Worcestershire, mustard, and epper flakes and bring to boil.
- Reduce heat to medium-low and simmer until sauce is thickened, about 15 minutes.
- Let cool to room temperature. Transfer to airtight container and freeze for up to 1 month.
- TO SERVE: Reheat sauce, covered and stirring occasionally, in Dutch oven
- over medium low heat. Once sauce reaches simmer, stir in frozen
- meatballs and cook until heated through, 10 to 15 minutes. Serve.
MAKE AHEAD PINEAPPLE MEATBALLS
These delicious meatballs are easy to make because you don't have to brown them. They are our modified recipe from a kids cookbook. My boys love helping to make them and they always disappear at pot luck meals. These meatballs are great as a main course served over your favourite rice or as an appetizer. It also cooks up nicely in a slow cooker. I double the recipe (two pans) for potlucks as they go so fast. The do really well made ahead of time. Refrigerate up to 3 days or freeze up to 3 months. Note: I strongly recommend using extra lean ground beef. If you use regular ground beef, you should bake them ahead and refrigerate them. The fat will harden on top and can easily be taken off, then reheat the meatballs in the oven, stove top or microwave.
Provided by Just_Ducky
Categories Meatballs
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a small bowl, combine the first four ingredients until sugar dissolves.
- Using cooking spray or olive oil, grease a 9x13 casserole dish.
- In a large bowl, combine the last five ingredients, mixing well with your hands.
- Roll into 2 cm balls and place, single layer into the casserole dish.
- Lay drained pineapple slices over the top of the meatballs, single layer.
- Pour sauce over meatballs & pineapples.
- Bake for 60 minutes.
- Serve immediately or let cool and refrigerate or freeze.
- Enjoy!
Nutrition Facts : Calories 326.6, Fat 7, SaturatedFat 3.1, Cholesterol 79.2, Sodium 774.9, Carbohydrate 37.2, Fiber 1.5, Sugar 24.8, Protein 29.1
MAKE-AHEAD MEATBALLS
These were good basic meatballs added to veggies and noodles and another time added to spaghetti sauce. Adapted from Crusine At Home. The original recipe used 2 strips bacon which I skipped. I also used ground bison -- adding 1 T oil instead of ground beef.
Provided by ellie_
Categories Meat
Time 30m
Yield 40-50 meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- spray a broiler pan with Pam.
- Heat a sillet over medium high heat and add oil. Add the onion and cook onion in the oil until softened (3-5 minutes);stir in garlic and cook another minute.
- In a bowl combine ground beef (I used bison), onion mixture, and spices (parlsey - pepper). Stir in egg.
- For into 1-inch meatballs and place on broiler pand and bake for 10 minutes or until meatballs are fully cooked.
- Freeze meatballs on cookie sheet and then place in an airtight container until ready to use.
MAKE-AHEAD MEATBALLS
Steps:
- In a large bowl, beat eggs. Add remaining ingredients and knead until thoroughly combined. Shape in to 1 inch meatballs. Place meatballs in a single layer on ungreased cookie sheets and bake at 400 degrees for 10-15 minutes (until no longer pink in center). Divide into batches and freeze. A serving of 5 meatballs has ~140 calories.
MAKE-AHEAD ITALIAN MEATBALLS
Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
- Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
- Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
- About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.
Nutrition Facts : Calories 65, Carbohydrate 6 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg
Tips:
- Choose the right meat. For juicy meatballs, use a combination of ground beef and ground pork. You can also use ground turkey or chicken, but they will be less flavorful.
- Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
- Use breadcrumbs to help bind the meatballs together. You can use fresh or dry breadcrumbs.
- Add an egg to the meatball mixture to help bind the ingredients together.
- Season the meatballs generously. Use a combination of salt, pepper, garlic powder, and Italian seasoning.
- Brown the meatballs before baking or simmering them. Browning the meatballs will give them a nice crust and help keep them moist.
- Cook the meatballs until they are cooked through. The internal temperature of the meatballs should reach 165 degrees Fahrenheit.
- Store the meatballs in an airtight container in the refrigerator for up to 3 days. You can also freeze the meatballs for up to 3 months.
Conclusion:
Make-ahead meatballs are a lifesaver for busy weeknights. They can be cooked ahead of time and then reheated when you're ready to eat. Meatballs can be used in a variety of dishes, from spaghetti and meatballs to meatball subs. They can also be served as an appetizer or snack. With a little planning, you can always have delicious meatballs on hand.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #preparation
You'll also love