Make Ahead Meatballs. Beef and Italian Sausage Variety.

Make Ahead Meatballs are flavorful, savory and moist. These can be made the day you need them, but my favorite way is made ahead and store packages of them in the freezer. Where they are waiting, ready to help get a quick dinner on the table, when needed. 

Is time your missing ingredient, when it comes to making dinner? 

It sure can be around here! While it seems the ideal life, homesteading is a lot of work (work I love, just to clarify!) and time can and does get away from me on more occasions than I care to admit. To be honest, since we don't eat eggs much at breakfast. I save making breakfast for dinner when that happens. But I try not to do that too often. Otherwise I am telling on myself...

Meatballs have not always been my "go to" choice in a dinner recipe. 

A fried meatball is often a dry meatball. Or it seems so when I cook them. And then I got the idea to bake them in broth, to see if that didn't improve the situation. And I have to say, even my daughter who is a wonderful cook in her own right, said "Those are the best meatballs, how did you get them so tender?" My reply? "I baked them, they were not fried". And I don't think I will make meatballs any other way, ever again!

A simple mix of meat, but so easy to customize for your family. 

I took the easy way out when I put this recipe together that day and used a pound of lean ground beef and a pound of natural Italian Sausage. A basic 50-50 blend. And they are lovely that way, especially when served with a red sauce over pasta. But there is no reason you could not use more beef with less sausage for a lighter sausage flavor over all. Or use an entirely different flavor of natural pork sausage if a variety of flavors are offered in the market you shop at. The key to remember is to bake the meatballs in the broth for that tender, moist texture. 

OK, I have meatballs in the freezer, what should I do with them...

Meatballs and pasta are a given! You could offer meatballs over pesto pasta with a splash of red sauce on the side. Or how about a Meatball French Bread Pizza? Add a few black olives, maybe a bit of red bell pepper and lots of cheese. If on the other hand you need something a bit more substantial for you dinner, make up a pan of Meatball Lasagna. I don't think you will have much difficulty using these delicious meatballs for future meals...if you need a quick and easy red sauce, I would like to offer Marcella Hazen's Tomato Sauce with Onion and Butter. This sauce is so easy, and can be made while the pasta is cooking! Plus this delicious standby, a make ahead and store in the freezer method, with  Quick and Easy Marinara Sauce. 

Additional thoughts on this recipe:

I enjoy adding the onions from the bottom of the cooking pan, to my packages of meatballs. Feel free to add more onions to the pan, if desired.

If the 50/50 mix of beef and sausage is too much sausage flavor, try a half pound of sausage and one and a half pounds of ground beef. Proceed as written. 

These flavorful meatballs are also delicious simmered with cannellini beans and bitter greens for a quick, delicious dinner. 

Ingredients needed for this recipe:

• lean ground beef
• Italian Sausage
• whole wheat bread
• oatmeal
• eggs
• garlic
• onion
• salt 
• freshly ground pepper
• beef stock

You will also need the following:

• food processor
• large mixing bowl
• large flat saucepan with lid
• silicone spatula
• measuring spoons
• measuring cups

Now we are ready to begin!

Make Ahead Meatballs, Beef and Italian Sausage Variety

by the seat of my pants

350-degree oven

For a strong sausage flavor:

1 pound lean ground beef

1 pound of Italian Sausage

OR

For a mild sausage flavor:

1 1/2 pounds lean ground beef

1/2 pound Italian Sausage

2 slices whole wheat bread

1/2 c oatmeal

2 eggs

1/2 t salt or to taste

fresh ground pepper to taste 

1 c beef stock

1 large onion diced

3 cloves garlic minced

Dice the onion, toss into the bottom of the large flat saucepan. Mince the garlic, scatter over the diced onion. Set the pan aside.

In the work bowl of the food processor, add the oatmeal, and crumble the whole wheat bread over the oatmeal. Process the mixture until you have what looks like bread crumbs. 

In a large mixing bowl, crumble the ground beef, and the sausage. Add the two eggs. Add the bread oatmeal mixture along with the salt and pepper. 

Mix well. The mixture will appear dry. Mix well leaving no egg streaks or dry streaks. Roll into one inch balls.

Place the meatballs on top of the onion and garlic in the saucepan. Add the beef stock. Cover and bake for 1 hour. 

When baked, remove from the oven, and remove the lid. Use a silicone spatula to gently lift the meatballs apart. They do not cook together, and should lift apart easily. Use immediately or let cook and package for the freezer. 

Storage options for Make Ahead Meatballs, Beef and Italian Sausage Variety.  If not using right away, store in the refrigerator for up to three days. For longer storage time, package and store in the freezer for up to three months. 

UPDATE:  For your convenience, a "copy and paste" version of Make Ahead Meatballs, Beef and Italian Sausage Variety has been included below. 

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Printable "copy and paste" version:

 

Make Ahead Meatballs, Beef and Italian Sausage Variety

by the seat of my pants

350-degree oven

For a strong sausage flavor:

1 pound lean ground beef

1 pound of Italian Sausage

OR

For a mild sausage flavor:

1 1/2 pounds lean ground beef

1/2 pound Italian Sausage

2 slices whole wheat bread

1/2 c oatmeal

2 eggs

1/2 t salt or to taste

fresh ground pepper to taste 

1 c beef stock

1 large onion diced

3 cloves garlic minced

Dice the onion, toss into the bottom of the large flat saucepan. Mince the garlic, scatter over the diced onion. Set the pan aside.

In the work bowl of the food processor, add the oatmeal, and crumble the whole wheat bread over the oatmeal. Process the mixture until you have what looks like bread crumbs. 

In a large mixing bowl, crumble the ground beef, and the sausage. Add the two eggs. Add the bread oatmeal mixture along with the salt and pepper. 

Mix well. The mixture will appear dry. Mix well leaving no egg streaks or dry streaks. Roll into one inch balls.

Place the meatballs on top of the onion and garlic in the saucepan. Add the beef stock. Cover and bake for 1 hour. 

When baked, remove from the oven, and remove the lid. Use a silicone spatula to gently lift the meatballs apart. They do not cook together, and should lift apart easily. Use immediately or let cook and package for the freezer. 

Storage options for Make Ahead Meatballs, Beef and Italian Sausage Variety.  If not using right away, store in the refrigerator for up to three days. For longer storage time, package and store in the freezer for up to three months. 

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