One of my most favorite things to do is save time and money. I guess that’s two things, isn’t it? Oh well. I find that if I double or triple recipes when I’m cooking them, then freezing the rest, saves time (because it doesn’t take much longer to cook more at one time) and money (because I can buy in bulk).
This method works very well with one of family’s favorite dishes, spaghetti and meatballs. Not the store bought meatballs, but homemade meatballs. My hubby and I have been making these since the early days of our marriage. Not only is it delicious, but it’s a relatively fast dinner (ready in under an hour even when I’m making huge quantities). A family friend gave me a Betty Crocker Cookbook at my bridal shower, and it was been well used and loved. Our meatball recipe comes from that cookbook with a couple of alterations over the years, but not many.
Meatballs freeze really well and make a quick, hearty dinner on a busy night. These meatballs are wonderful in so many recipes. While we usually serve them in spaghetti sauce, you can also serve them in a cream sauce, with sweet and sour sauce, with Yoshida sauce (one of my favorite appetizers), and many other ways.
Let me begin with the recipe.
Adapted from a recipe in the Betty Crocker Cookbook
1 pound ground beef or ground meat of choice
1/2 cup dry bread crumbs
1/4 cup milk
3/4 teaspoon salt
1/2 teaspoon soy sauce (or Worchestershire)
1/2 teaspoon pepper
1 tablespoon dried onion (or 1/4 cup diced fresh onion)
1 egg (or egg substitute)
Mix together ground beef, milk, and egg. Add salt, pepper, soy sauce, and dried onion, and gently mix until well combined. Add bread crumbs and mix well.
Roll into balls (or use a metal scoop) and place on a foil lined cookie sheet. (The foil will make cleanup easier.) Bake at 350 degrees Fahrenheit for 20-25 minutes until light brown and cooked through. Serve as is or with your favorite sauce.
To Freeze: Let meatballs cool for 10-20 minutes. Put into a large freezer Ziplock bag. Label bag with contents and date. Remove excess air and seal. Store in the freezer for up to 1 month.
Here’s my photo step-by-step.
How do you save time and money? Is saving time and money important to you?
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