Looking at the world from my small rural acres in the Blue Ridge.

In which 251 beef, pork, turkey meatballs are bagged for the freezer

In which 251 beef, pork, turkey meatballs are bagged for the freezer
Here I am packaging the frozen meatballs

Early this month I spent part of a day grinding a large piece of beef, a loin of pork, with added ground turkey for a BIG batch of meatballs! We love them for adding to pasta sauce and for sub sandwiches. I pack six balls to a small sandwich bag and then pack them in a large freezer storage bag. We will have meatballs for many months! I did a cost out for this batch; 251 meatballs > 25,72 pounds of meat > cost $52 for the ingredients = cost me about $2.70 a doz. Pretty good, eh? Certainly worth the work to my mind.

Our meat grinder

I saute finely minced onion, celery, and garlic in olive oil and add the mixture to fine breadcrumbs made of our homemade bread. I use rubber gloves to mix the breadcrumbs and the meat together thoroughly. With very loud rock and roll driving the action I roll meatballs to freeze on cookie sheets. Each layer of meatballs is covered with a layer of plastic wrap and by the end it makes a neat pyramid and is ready to be well wrapped in more plastic and put in the freezer. It takes a few days to firmly freeze them all.

Packaged and labeled I can now look forward to many a spontaneous whipped up meal! And I do not fry the meatballs or cook them before adding them to the pasta sauce. I saute some chopped onion and garlic in some olive oil, throw in a jar or two of home canned tomatoes, submerge a branch of rosemary tied with oregano and thyme, and cook it all down for 20 minutes or so. I then remove the herb bundle and with my immersion blender I puree the sauce. Its then I add a shot of wine – if I have it – and the meatballs and return the herb bundle as well. The whole pot simmers along till I’m ready to cook the pasta.