These meatballs freeze perfectly! Perfect for a quick and easy weekday dinner.
I have been so busy lately, it is ridiculous!
On a week like this, there is no way I want to come home and prepare a meal. To tell you the truth, I have been pretending that crackers and cheese was a balanced dinner idea. That and some of these cinnamon squares. I am slowly reverting back to my college day eating habits..
But then I remembered: didn't I make some meatballs last week and freeze them? When I have meatballs in the freezer, cooking dinner is as easy as cooking the pasta. Nothing to it.
And they are so easy to make! I kid you not, this is the FIRST meatball recipe I have made in my life! As a complete novice at cooking anything other than chicken and...well...pasta, I can tell you that these meatballs are 100% fool proof.
And that is coming from the fool herself.
These meatballs are so cheesy and flavorful that I am considering making these a weekly thing. And now is the perfect time to make them.
Make these on the weekend for a quick and easy weeknight dinner, or save it for Thanksgiving for those people out there who don't like turkey (yes, they do exist. I am one of them!).
These meatballs are perfect over top of pasta, with some of this kale and quinoa salad on the side.
My days of eating crackers and cheese over the sink for dinner are OVER!
What you'll need:
- 1 lb extra lean ground beef
- 1 lb hot Italian sausage, casings removed
- 1 onion, diced
- 3 cloves garlic minced
- 1 scant cup bread crumbs
- 1 cup grated Parmesan cheese
- 2 eggs
- 2 teaspoons oregano
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Preheat the oven to 400˚F. Line a baking sheet with aluminum foil. Set aside.
- Place all the ingredients in a large bowl. Mix together with your hands until fully combined.
- Form into balls. I used this cookie scoop. Place on the prepared baking sheet, and place in the preheated oven for 20-22 minutes, or until they are brown. Remove from the oven, and place on a plate lined with paper towels. Allow to cool.
- Place in a freezer bag and try to remove as much air as possible. (I place a straw in the bag and close it until only the straw is sticking out of the small hole. Suck the air out. It now looks vaccuum sealed!)
- When ready to use, defrost in the refrigerator in the morning and they should be defrosted for dinner. Alternatively, you can throw the frozen meatballs into a sauce, and allow to simmer for around 20 minutes.
Adapted from The Cafe Sucre Farine