Meatballs Base Recipe for Quick & Easy Busy Night Meals!
I am all about keeping life simple, especially in those moments when life is about to teeter out of control. As a busy mom with three active kids, a super busy hubby, consultant work and a business of my own, I know how quick overwhelm can happen. That is why I am all about making base recipes, like these meatballs, that can be frozen and stored for quick and easy weeknight meals on the go.
All you need is a little time on the weekend, and create these, then label and freeze them for a busy night when time is short and hunger is intense!
Click here to discover all the incredible quick and easy meals you can toss together with these meatballs!
Preheat oven to 350 degrees F. Combine all ingredients into a large mixing bowl. Using your hands, combine mixture until all ingredients are mixed thoroughly.
Shape mixture into 1 inch size meat balls. Lay in a single layer on two shallow baking sheets. Bake for 25-30 minutes. Makes approximately 64 meatballs.
Set aside 16 meatballs for dinner tonight. Store remaining meatballs in freezer safe bags or containers in three meal size servings.
I have used venison, chicken and turkey with this recipe and each taste great, with some slight variations.
Venison - add in 1 tablespoon of olive oil or melted butter per pound of meat to prevent the meatballs from getting to dry. Reduce bread crumbs to 1 cup or 1 1/2 cup as necessary.
Turkey - add in 1/2 tablespoon of olive oil per pound of meat to prevent the meatballs from getting to dry. Reduce bread crumbs to 1 cup.
Chicken - Increase breadcrumbs by 1/2 cup at a time until you reach the right consistency.