Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Lean ground beef
1 lb Lean ground pork
5 lg Eggs -- beaten
1/4 c Instant minced onion
1 2/3 c Fine dry breadcrumbs
3 tb Corn starch
4 ts Salt
1 ts Pepper
1 tb Sage
2 c Milk
Mix all ingredients well. Shape into 48 balls, about 1-3/4" 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.
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.
