If you are going to take the time to make Italian Meatballs (or any other kind that you and your family like) it makes sense to make an extra large batch to freeze some for the next few months.

 

All you have to do is organize yourself with:

 

 

Make all of the meatballs approximately the same size by utilizing the ice cream scoop and bake them off in the oven to make it easy on yourself; par cook them before freezing. After cooking these delicious Italian Style Meatballs you can either cool them and package them for the freezer or finish them in your favorite sauce.  This will cost you a little more time upfront, you do have to plan this project.  Maybe you can even get the kids involved and make it a family project.

 

Ultimately, it will save you lots of time in your future.  You can build up a stock of fresh wholesome homemade food in your freezer that will come in very handy when you are in a hurry during the week and need to get a healthy organic meal on the table for your family.

 

Italian Meatballs
 
Author: 
Nutrition Information
  • Serves: 20
  • Serving size: 4 oz
  • Calories: 308.5
  • Fat: 20.7
  • Saturated fat: 7.9
  • Trans fat: 0.2
  • Carbohydrates: 2.3
  • Sugar: 0.8
  • Sodium: 117.5
  • Fiber: 0.76
  • Protein: 26.7
  • Cholesterol: 143.6
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 2lbs each – ground beef, veal, pork
  • ¼ lb of pancetta
  • 2T Organic clarified butter & EVOO
  • 1 large Vidalia onion
  • 6 small carrots
  • 6 cloves garlic
  • 4 large whole eggs
  • ½ cup spinach & basil pesto (recipe here)
  • ¼ cup fresh chopped oregano
  • ¼ cup fresh chopped basil
  • ½ cup fresh chopped parsley
  • Salt & pepper – to taste
  • NO BREAD CRUMBS
Instructions
  1. Have the butcher blend the meat when grinding or mix yourself set aside
  2. Keep at room temperature for at least an hour before cooking
  3. Coarsely chop the pancetta, onion, carrots, garlic, parsley, oregano, basil
  4. Using the processor – pulse chop the ingredients to a fine chop (not puree)
  5. Using clarified butter & EVOO ‐‐ sauté the pancetta, vegetable & herbs
  6. Add salt & pepper to taste – sweating the vegetables
  7. Allow the vegetables to cool and drain to remove excess juices
  8. Gently mix the 4 eggs and add to the meat
  9. Add the vegetable mixture when it’s cooled
  10. Add the spinach & basil pesto
  11. Mix everything thoroughly with your hands
  12. Measure the meatballs with a ice cream scoop to shape uniform balls
  13. Place on a sheet tray while completing the whole batch
  14. You can either bake the meatballs or par cook GENTLY in a pan before adding
  15. to the sauce to finish

 

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