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Posts Tagged ‘freezer’

We love this tasty dish from Practical Paleo, but I despise making meatballs. The process is just tedious and messy. So I’ve found a way to maximize output and minimize mess – at least how many times I have to make a mess.

This meatball recipe uses nuts and veggies as the binder for the pork as opposed to eggs or breadcrumbs. The result is a sneaky way to get a little extra nutrition and fewer carbs. The original called for cooking these tidbits in a skillet first, but we found we actually prefer the bit of crunch from not cooking them ahead. (Not to mention having one less dish to wash!)

Here are my meatball tips:

  1. I double the batch. This means I’m making this family favorite once but getting more than one meal.
  2. I use my cookie scoop/melon baller to measure out the meatballs. This ensures they are the same size without a lot of guesswork.
  3. I put enough in a pan for dinner. The rest go on a cookie sheet to freeze. After being frozen, I put them in a freezer container and label. From there, I only pull out what I need for the next meal and bake as usual.

Thanksgiving Stuffing Meatballs

meatballs and corn

Thanksgiving stuffing meatballs with corn on the cob. Yummy!

  • 2 lbs ground pork
  • 2 Tbsps. Italian Sausage Spice Blend (recipe below)
  • 1/4 cup onion, finely chopped*
  • 1/4 cup celery, finely chopped*
  • 1/4 cup carrot, finely chopped*
  • 1/4 chestnuts, walnuts, pecans, finely chopped*

*I put all these ingredients in my mini food processor. Speeds up the prep time.

Preheat oven to 425 degrees.

In a large mixing bowl, combine pork and spice blend until will combined. Then combine onion, celery, carrot, and nuts with the meat mixture until well combined.

Form into 1-inch meatballs. Place in an oven-safe dish or on a baking sheet and bake approximately 25-30 minutes or until cooked all the way through.

To use frozen meatballs: Place as many as you need on a baking dish or baking sheet and bake at 425 for 30 minutes or until cooked through.

Italian Sausage Spice Blend

  • 1 tsp sea salt
  • 1 Tbsp. fennel seeds, ground
  • 1 Tbsp. ground sage
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1/4 tsp. white pepper (or 1 tsp. black pepper)
  • 2 tsps. dried parsley (optional)

*I mix up a big batch of this (like, triple) and keep it on-hand in my spice cupboard. I tend to leave out the fennel, and it is still tasty. You can use 2 tablespoons of this per pound of meat to make sausage.

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love my deep freeze. I freeze all sorts of things to have on hand to make cooking and prep work easy. Here are a few of my favorite tips and tricks for making your freezer work like a second pantry.

Chopped bell peppers

Chopped bell peppers ready to be frozen on a cookie sheet. Freezing in this method prevents clumping.

Chop veggies and freeze on cookie sheets. Peppers, onions, sweet potatoes, mushrooms and more can be chopped, frozen on cookie sheets, and then stored in freezer containers in this method. When a recipe calls for 1/2 cup chopped onion or bell pepper, (like Pineapple Chicken Fajitas) you’ve got them ready to go. (Note: these veggies are best used in recipes where they will be cooked, and not left raw. If your recipe calls for raw onion/pepper, buy what you need for the raw portion, and chop up and freeze the rest!)

Freeze sauces, juices, and broths in ice cube trays. Pesto (like for my turkey burgers) freezes great in ice cube trays. Pineapple juice, tomato paste, and chicken broth are also handy to have frozen in 1 or 2 tablespoon measurements. Freeze in ice cube trays, then pop into freezer containers. (Pineapple juice, prune juice, and a few other juices don’t freeze super solid, so a lidded ice cube tray can be nice for these.)

Freeze shredded cheese. I keep shredded cheddar and shredded mozzarella on hand at all times. Then we are ready to go for pasta, pizza, and taco nights.

Rectangular freezer containers

Rectangular freezer containers. You can see the top one labeled with a dry erase marker. It is full of shredded carrot.

Square plastic freezer containers are AMAZING. They use all the space you have, stack and nest well, and prevent crushing. And they are reusable!!! They come in 1-pint, 2-pint, quart, and 4-quart sizes. One pint size is just right for a pound of ground beef, so I buy it in 10 lb. tubes, slice it with a knife and put in a container. They stack neatly in the bottom of my deep freeze.

Label plastic freezer containers with dry erase marker. Yes! It works. No more searching for masking tape and a pen to label things. (I still do that sometimes too.) But for the reusable containers, the dry erase will stay put until you are ready to wash the container.

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