Easy Make-Ahead Meatballs

Yesterday I made make-ahead meatballs for the zillionth time and thought I’d share with you all. 

Whenever I get a bunch of ground beef, I make up one or two batches of these meatballs to freeze. Adding the oatmeal stretches the meat and tastes great. A few times, I have added flax meal or carrot puree with good results as well.  
Freezing them raw allows them to be used in a variety of different ways later:
  • Bake them for an hour in a pan if frozen (30 min if thawed). Add a sauce like tomato, sweet and sour, or bbq for the last 15 minutes. 
  • Thaw and combine into a bread pan for meatloaf. 
  • Thaw and break into pieces to pan fry for casseroles, tacos, spaghetti sauce, etc. 

Here is the recipe:
  • 3 lbs ground beef
  • 2 c oatmeal
  • 3 eggs
  • 1 c evaporated milk or regular milk
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp chili powder (optional)
Mix all together and form into meatballs about the size of a small handful. Freeze on a tray and then transfer to a freezer bag.
    Easy peasy! 

    This Post Has One Comment

    1. I love this! I am going to make a batch next week. Thanks, Tauna

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