The change in seasons has really motivated me to get the freezer stocked up. Schedules are busy but we are all still hungry!
My latest effort, with much thanks to our Martha Stewart and her lovely Everyday Foods magazine, is in the form of mini meatballs. I'm thinking these will be perfect for quick pasta dishes, a teriyaki slow-cooker meal, or simmered in some hearty soups.
Squash with your hands in a large bowl:
1 lb. lean ground beef
2 slices bacon, finely chopped (optional)
1/4 c. chopped fresh parsley (less if dried)
2 garlic cloves, minced
3 T grated Parmesan cheese
1-2 T breadcrumbs
1/8 t. nutmeg
1/2 t. salt
1/4 t. pepper
Form into small balls by taking a scoop with a spoon and rolling into a ball. Place on wax-paper lined cookie sheet and freeze for 1 hour. Place frozen meatballs into ziploc bags and label:
•Bake frozen meatballs at 400 degrees for 15 minutes (or 'til cooked through).
•For use in soup or sauce, simmer frozen meatballs in liquid (cover pan) for about 10-15 minutes.
**Note: For hardly any extra effort, I quadrupled this recipe and was rewarded with over 100 small to medium sized meatballs!