I was first introduced to the world of freezer cooking when I was pregnant with my second child. Like a lot of you probably did, I channeled my nesting instincts into filling my freezer for when life got hectic. I don’t have a newborn these days, but I still find a freezer filled with food to be seriously comforting.
Some of our freezer favorites include tried-and-true dairy dishes like lasagna, quiche, burritos, and macaroni and cheese. But today, I wanted to share with you a favorite fleishig recipe: Mini meatballs.
There are tons of meatball recipes out there, but what I love about these are that they are quick and easy to make, and incredibly versatile. They work well in a tomato sauce over whole wheat spaghetti; in a sweet and sour sauce with rice or orzo; or as a faux Swedish meatballs.
I usually make these up on Friday and then portion out enough for dinner. I flash freeze the rest before dumping them all into a gallon-size Ziploc bag. This way, they don’t all stick together and I can take as out as many, or as few, as we need.
2 pounds ground beef
2-3 T onion, finely chopped
1 Tbsp bread crumbs
1 tsp garlic powder
salt and pepper to taste
1 tsp mustard
Preheat oven to 325°. Mix all ingredients with a spoon (or your hand!) and roll into 1-inch balls. Place on a baking tray (I spray lightly with Pam ahead of time) and bake for 25 minutes until brown.
By the way, these are just as good regular-size, but I think that the mini-size slows us down ever so slightly in gorging ourselves on them!
Okay, now it’s your turn: Won’t you please share one of your favorite freezer-friendly recipes? Dish the dish in the comments section (or let me know if you’d like me to put up a Mr. Linky.)
And as a fun way for me to show my appreciation to those of you who share recipes in my Friday exchange, I’m going to have a drawing for a $10 Target gift card at the end of the month among everyone who has commented with a recipe this month.