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.
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.
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.
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 ...
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 ...
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