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Meatballs(USDA)
* Exported from MasterCook *
Meatballs (USDA)
Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds lean ground beef
1 pound lean ground pork
5 large eggs -- beaten
1/4 cup instant minced onion
1 2/3 cups fine dry breadcrumbs
3 tablespoons cornstarch
4 teaspoons salt
1 teaspoon pepper
1 tablespoon sage
2 cups milk
Mix all ingredients well. Shape into 48 balls, about 1 3/4 inches in diameter.
TO SERVE WITHOUT FREEZING: Preheat oven to 350° F. (moderate). Place
meatballs in a shallow baking pan. Bake 30 minutes or until meat is
done. Serve with Mushroom Sauce.
TO FREEZE: Place 12 balls in single layer on freezer wrap. Allow enough extra
wrap to fold over top. Complete wrapping by pulling paper up over top of food.
Put edges of wrap together and fold several times so paper lies directly on
top of food. Fold ends of freezer wrap over the top
and seal with freezer tape. Label with name of food, date of freezing, and
last date the food should be used for best eating quality (about 6
months). Freeze immediately for 10 to 12 hours before stacking packages.
TO BAKE FROZEN MEATBALLS: Preheat oven to 350° F. (moderate). Remove
freezer wrap. Place meatballs in a shallow baking pan. Bake 1 hour or until
meat is done. Serve with Mushroom Sauce.
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TO FREEZE COOKED MEATBALLS: These balls may be frozen after baking.
Bake according to directions for serving without freezing. Cool for 30
minutes at room temperature. Place 12 balls in single layer on freezer wrap.
Allow enough extra wrap to fold over top. Label and freeze immediately
for 10 to 12 hours before stacking packages..
TO SERVE: Heat in a 350° F. (moderate) oven 45 minutes, or until meatballs
are hot in center. Serve with Mushroom Sauce.
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Serving Ideas : Serve wiht Mushroom Sauce (separate recipe)
NOTES : MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 0 0 0 0 0 3166 4289 0 0 0
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