Browning Homestead Meatballs
(No frying, spattering, or baking required!)
1.5 lbs. Browning Homestead ground beef (or mix BH ground beef and BH ground pork[1])
1 c. tomato juice or plain tomato sauce
¾ c. Quaker® Oats (I use the Quaker Oats Quick Oats[2])
1 egg, lightly beaten
½ c. finely chopped onion
¼ c. red wine (choose your favorite) or Worcestershire sauce
½ tsp salt
½ tsp Black pepper
½ cup grated parmesan or Romano cheese (optional)
Mix the beef and pork until evenly mixed. Add the rest of the ingredients and mix well.
Form your meatballs and place on a wax or parchment paper covered cookie sheet.
Place cookie sheet in freezer for at least 24 hours, more if you are using a vacuum sealer.
Package meatballs in ziploc or vacuum bags in the number you usually make for a meal, with extras for leftovers.
Now you’re ready to cook meatballs any day, just put your favorite sauce in a slow cooker in the morning, add the FROZEN meatballs, and cook on LOW for 7 - 8 hours. No need to thaw the meatballs.
*This is the Quaker Oats® Prize Winning Meatloaf Recipe, with my changes.
[1] I doubled this recipe, using one pound each of our BH ground beef, BH ground pork and BH ground veal – but I did not quite double the cheese, I used ¾ c. This made up into nice sized meatballs.
[2] The oatmeal is a filler, a way to stretch my meat and food dollars. If I only have the Old Fashioned Quaker Oats®, I chop them into finer flakes because I don’t want to see the oatmeal flakes in my meatballs.
