I managed to get my daily chores done, quite a bit of freezer cooking completed, and assisted the band director again.
Of late, I’ve been very judgmental about certain members of my family who I don’t feel are living up to their potential. They seem to want everything handed to them on the proverbial silver platter. Unfortunately, I failed to realize that I’ve been a bit of a slug-a-bug too and I really shouldn’t be judging others.
I love the following verse. It was just what I needed to knock the dust off my rear.
Proverbs 12:11 ESV –
“Whoever works his land will have plenty of bread, but he who follows worthless pursuits lacks sense.”
You’re gonna be glad I got some work done because Make-Ahead Freezer Meatballs are perfect for a variety of different recipes. I’ve got a few recipes that I use them in and I’ll be sharing them as quickly as possible.
These all-purpose meatballs are perfect for a variety of different recipes. The recipe makes a large batch and is perfect for make-ahead freezer cooking.
- 12 ounce Evaporated Milk
- 3 pounds Ground beef
- 1 Cup Oatmeal, ground up
- 1/2 Cup Bread Crumbs
- 1 Chopped Onion
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 teaspoons Chili powder
- 2 Eggs, lightly beaten
- Preheat oven to 350 F degrees. In a very large bowl, mix ground beef, oatmeal, bread crumbs, onion, garlic powder, salt, pepper, and chili powder. Add in lightly beaten eggs; do not overwork.
- Shape the meatballs into one" balls. Place in single layers on an ungreased bakjing sheet and bake at 350 degrees F for 20 minutes, until done. Drain grease.
- Allow meatballs to cool. Place the meatballs on the tray into your freezer to “flash freeze” them for 1-2 hours. Transfer the meatballs to labelled plastic freezer storage bags.
- Place in oven at 350 degrees for 20 minutes.
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