On those crazy days or weekends when I realize I have planned nothing for dinner, there is a good chance there will be meatballs involved. Always have some good meatballs in the freezer. They will save your bacon on many occasion. What could be easier? Little bundles of cooked and seasoned meat that will thaw in minutes can be used in a variety of ways. Besides the obvious of throwing them in marinara sauce and serving them over pasta, try taking that entire dish and placing it in the oven, topped with cheese, while you run and pick up those kids from practice. You will arrive back home to a hot, cheesy goodness, or you can put the whole concoction in a sub roll for fantastic meatball subs. If you want a different flavor profile, heat apricot jam, 2 T. soy sauce and a bottle of chili sauce together, add the meatballs and serve over rice for a sweet and sour dish. Need a quick appetizer or pot luck snack? Warm chili sauce and grape jelly together. Pour over warm meatballs and set out the toothpicks. These are always a crowd pleaser. So don’t wait for a cloudy day to mix up a double or triple batch of these gems and throw them in your freezer. Here is a basic all-purpose meatball recipe.
- 1 lb ground pork
- 1 lb ground beef
- 2 eggs (beaten)
- 1 cup bread crumbs
- 2 cloves garlic (pressed)
- 1/2 cup grated Parmesan cheese
- 1 tsp. salt
- 2 Tbsp. Rosemary, Basil, Thyme blend (or Italian Seasoning blend)
- 1/2 tsp. ground pepper
- 1/4 cup milk
Preheat oven to 375 degrees. Mix all items together. May need to use your hands to incorporate well. Form mixture into 1 ½ inch balls and place on a Demarle FlexiFlat* pan that has been positioned on a perforated baking sheet* or use a well-greased cookie sheet. Bake for 25 minutes just until starting to brown. Use immediately or cool before freezing.