All Purpose Freezer Meatballs
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
12 balls
ingredients
- 1 lb fine ground beef (At least 85%. Even better grind your own.)
- 1 medium yellow onion, cut to fit through the grinder
- 1⁄2 cup panko breadcrumbs or 1/2 cup fine unseasoned breadcrumbs (plus some to roll them in)
- 1 small egg
- 1 teaspoon powdered ginger
- 1 teaspoon allspice
- 1 tablespoon old fashioned tasty and smelly blackstrap/sulphered molasses
- salt, to taste as you would a meat loaf.
directions
- I mix the Panko ginger allspice salt and egg in a small bowl.
- Ginger, allspice, and Molasses MAY and likely SHOULD be increased Run it all, with the beef, through the FINE die on your food grinder.
- If you do not have a grinder, purchase the beef fine grind, at least twice through the grinder.
- And chop the onion fine in your food processor.
- I'm looking here for a very dense end product.
- Mix well by hand.
- Form into no-larger-than-pingpong ball size.
- Roll lightly in that excess Panko or bread crumbs I forgot to tell you to put in a plate.
- Place on a grill rack, Hopefully fine grate enough so they don't fall through.
- Oven at 400 (preheat).
- Bake about 20 min OR until that instant thermometer reads 145+.
- Let them cool completely and put what you're not going to use now in a freezer bag.
- That extra roll in Panko keeps them loose in the bag.
- For use?
- Put the balls and some (jarred) pasta sauce, gravy, whatever you fancy in the microwave to heat.
- Place in/on bun, spaghetti, hash browned or mashed potatoes, rice, or whatever the spirit moves you to.
- It's a handy meal-in-a-hurry.
- Enjoy and let me know any other uses you can find.
- T.
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RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
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Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.