It is simply life-saving to have frozen meals on hand for busy days, and making a large batch hardly takes more time than making a small one. You can also purchase the bulk meat packages that typically cost less per pound, making batch cooking more economical.
These versatile meatballs can be served over pasta in a marinara sauce, or in gravy over mashed potatoes, or in alfredo sauce over rice.
This recipe will fill 4 freezer bags with about 20 meatballs each.
- 3 lbs Ground beef
- 2 lbs ground sausage
- 2 eggs
- 2Tbsp. Worcestershire sauce
- 3 Tbsp. dried italian herbs
- 1 Tbsp. salt
- 2 c. dried bread crumbs, finely crushed
Mix all of the ingredients in a large bowl. It’s easiest to roll up your sleeves, wash your hands, and mix everything with your hands. After everything is thoroughly mixed, roll a couple of tablespoons at a time into a meatball. Lay balls in a single layer on a baking sheet and freeze for at least an hour, so the meatballs will hold their shape once bagged.
Divide the mostly frozen meatballs evenly between 4 gallon-sized freezer bags. Label with the cooking instructions: place in slow cooker and cover with desired sauce. Cook on low four hours or until no longer pink inside. Serve over pasta.
I often just use two 26 oz. cans of Hunt’s pasta sauce over my meatballs, because I’m lazy like that. You could also cook them in gravy or a jar of alfredo sauce.