Fall is approaching quickly – so that means one thing for our family: HARVEST! Quick and easy to prepare meals are a must. Kicking off the harvest preparations this year was a batch of freezer meatballs. I’ve made a few different recipes in the past, but this year decided to combine two different recipes to make my own. I combined ‘Make-Ahead Meatballs‘ from Taste of Home with ‘Easy Freezer Meal Meatballs‘ from One Hundred Dollars a Month. What I liked about the Taste of Home recipe was that it uses 4 lbs of ground meat, however it was lacking flavor in the ‘other ingredients’ list in my opinion. The ingredients list in the One Hundred Dollars a Month recipe, led me to believe that these meatballs would have more flavor, but I wanted to use more ground meat than the recipe called for.
In addition, I wanted to mix everything together in my KitchenAid mixer to save time. Inspired by shredding cooked chicken in the KitchenAid mixer, I thought this was an original idea to mix meatballs too. Bah – turns out tons of home cooks have already thought of this if you search the web! Oh well – an idea that is not so original after all.
I also decided to swap out one pound of the ground beef for ground pork sausage. I have lots of ground beef and pork sausage in the freezer, but I find using up the pork sausage more of a challenge, so that is why I decided to throw some in in this recipe.
Harvest Freezer Meatballs
- 3lbs lean ground beef, thawed if previously frozen
- 1lb ground pork or ground pork sausage, thawed if previously frozen
- 4 eggs, lightly beaten
- 1 1/4 C. milk
- 1 1/4 C. grated Parmesan cheese ( I just use the stuff that comes in a plastic container)
- 2 1/2 C. whole wheat breadcrumbs
- 2 T. Italian herb seasoning
- 6 cloves garlic (it was late & I was in a hurry, so I used garlic in a jar)
- 2 onions (again it was late & I was in a hurry, so took a shortcut and used dried minced onion).
- 1 T. Worcestershire sauce
- 2 t. dried oregano
- 2 t. black pepper
- 3 t. salt
Preheat oven to 350 degrees. Mix all ingredients together in KitchenAid mixer bowl using the flat beater. Once all ingredients are incorporated into the meat, roll into roughly 1-2 inch balls. Place on a pan. I used a broiler pan to give the fat/liquid drippings somewhere to go.
Bake for 30 minutes. You could turn them part what through the 30 minutes, but it isn’t really necessary with the broiler pan. Once baking time is over – check that meatballs are no longer pink in the middle!
Let cool. Place in freezer container or freezer bags.