I am a huge fan of dishes that do not require cooking on preparation days. Although the sauce has to simmer for just a few minutes, it is totally worth it to have this meal ready and waiting in the freezer. These meatballs are so packed with flavor, and my kids absolutely loved them! My 6-year-old asked if she could eat them everyday for lunch and dinner! This one recipe makes 12 servings, so I split it up, made half tonight and froze the other half. These meatballs would also be fairly easy to hide spinach in, or some other veggie puree for a little added nutrition.
Heather @ Onceamonthmom.com, adapted from Money Saving Mom
- 3 pounds ground beef
- 2 cups milk
- 2 medium eggs, lightly beaten
- 2 cups breadcrumbs
- 1 medium onion, chopped
- 2 teaspoons salt
- 2 teaspoons chipotle chili powder
- 0.5 teaspoons garlic powder #1
- 0.5 teaspoons black pepper
- 2 cups ketchup
- 1.5 cups brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 0.5 teaspoons onion powder
- 0.5 teaspoons garlic powder #2
In a large bowl, combine the ground beef with milk, eggs, bread crumbs, onion, salt, chipotle chili powder, garlic powder #1, and black pepper. Shape into 1 inches and lay on a cookie sheet. Heat in a small saucepan ketchup, brown sugar, worchestershire, soy sauce, onion powder, and garlic powder #2. Bring to a boil, reduce heat, and let simmer for 2 minutes stirring frequently.
Flash freeze meatballs. Portion sauce into 2 quart freezer bags. Place frozen meatballs into 1 or 2 gallon freezer bags (depending on if you are making the whole recipe or just half), place sauce bags in with the meatballs, label, and freeze. To serve: thaw in fridge. Cook at 350 for 18-20 minutes. Remove meatballs from oven, pour sauce over the meatballs, and bake for another 15 minutes. Serve over rice or pasta if desired.
**conversion chart image provided by Erik Spiekermann
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