PW Freezer Meatballs

Ya'll.

Look at that.

Kathryn, Ree!!!, and me!

Kathryn and I love to talk food, share food, swap recipes.

When Ree, the Pioneer Woman, came for a book signing, it was a must-go.  And, Ree was wonderful!  I am quite sure she wants us to come to the ranch.  We'll see what we can work out.  

Her newest cookbook Dinnertime, is absolutely an immediate favorite.  More than half the recipes I wanted to make immediately, because I felt like they were reasonable for dinnertime and my family would like them.  She absolutely hit her desired goal with this book at my house!  Go get it.  Now. You'll love it.

This was the recipe I made first.  I have had the cookbook 3 weeks, and I have already made 2 recipes.  Seriously a good cookbook, and this was a great recipe.
It is a recipe designed to make a ton and put at least 4 meals worth in the freezer and one for dinner that night!  Yes!  One afternoon of work for many evenings of ease, I'll take it!  (Of course, if you don't want to make this  much at one time, just divide the recipe.)

Mix it.

Bake it.

Freeze it.

- 5 pounds of ground beef
- 1 1/2 cups plain breadcrumbs
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 large eggs
- 2 heaping tbsp grainy mustard
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup chopped parsley
- 1/2 tsp red pepper flakes

- olive oil, for frying
  or
- nonstick cooking spray

Combine all the ingredients (except the oil) in a large bowl.  Knead it all together well with your hands until its well combined.

Scoop out 1-tablespoon portions of the meat mixture and roll them into neat balls.
Two ways:
PW says to fry this way
Place them on parchment-paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.  To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat.  Working in batches, add some meatballs to the skillet, and cook them on all sides until they have great color on the surface and are fully cooked inside, about 5-6 minutes.  Drain the meatballs on paper towels when they're done, then line them up on clean parchment-paper-lined baking sheets.

OR

I did it this way
Place the meatballs on parchment-lined baking sheets.  Bake at 350 for 15-20 minutes, until cooked through.

Place the meatballs in the freezer, uncovered for 3-45 minutes, or until they're frozen and firm on the surface.  Then just pop them into freezer bags!  This really does make 125 meat balls!!  5 25-meatball portions, or my family is more at 6 20-meatball portions.

Pioneer Woman says...
Freeze the meatballs for up to 6 months.  To use them in sauces or soups, simply add them to the hot sauce or soup and allow it to simmer long enough for the meatballs to thaw and  heat up.

When the kids hear meatballs are for supper, they say, "Yay!"  Good enough reason for me to make these again! And tell you to make them now!