1 - 10 of 21 for freezing meatballs

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Thoroughly mix ground ... 5 minutes. Place meatballs in the sauce; ... discard fat. Pour into containers and freeze. Reheat to serve. Yield: 65 servings.

Thoroughly mix ground beef, onion, garlic, corn flakes and eggs; season to taste. Shape into walnut size balls. Combine remaining ingredients in a ...

Thoroughly mix ground ... 5 minutes. Place meatballs in the sauce ... until fat hardens and remove fat. Put into containers and freeze. Reheat to serve.

Combine eggs and ... Shape into 1-inch meatballs. Bake meatballs, ... spaghetti sauce, or heated in a sauce for use as an appetizer, etc. Makes 6 dozen.

Brown pork in ... 6 hours. Add meatballs, simmer 1 ... small balls. Allow to stand in refrigerator until ready to add to sauce. This freezes well, also.

TO MAKE MEATBALLS: Combine all ... hour at 350 degrees. Makes 80 meatballs. These freeze well after being cooked and can be heated quickly in a microwave.

Place meat in ... or 20 small meatballs. Brown in ... the meatballs for freezing (divide if you ... you find the sauce too acidic, add 1 teaspoon of sugar.

Combine all ingredients, ... Pour sauce over meatballs. Can be served immediately or reheated. To freeze, freeze meatballs and when serving mix with sauce.

In a large bowl, beat eggs, stir in milk, bread crumbs, onion, salt, and pepper. Add beef, mix well; chill. With wet hand, shape meat mixture into 6 ...

Mix first 10 ingredients. Chill. Form into balls. Freeze or fry in deep fryer basket (drain). Place cooked balls in water and wine mixture; marinate ...

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