Ingredients:
6 pounds lean ground beef
15 mozzarella string cheese, or a 1-pound block of mozzarella cut into 120 cubes
3 cups dry bread crumbs
⅔ cup milk
4 eggs, lightly beaten
¼ cup minced onion
2 tablespoons minced garlic (about 18 cloves)
1 tablespoon salt
2 teaspoons black pepperSauce:
4 cups ketchup
2 cups red wine vinegar
2 cups Worcestershire sauce
2 cups packed brown sugar
2 tablespoons minced garlic (about 18 cloves)
2 tablespoons minced onion
1 tablespoon dry mustard
2 teaspoons black pepper
Supplies:
6 one-gallon freezer bags, labeled
On hand for each entrée:
Cooked rice or noodles
Directions:
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Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or 1-gallon freezer bag and freeze until it is time to form meatballs.
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Preheat oven to 500°F.
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Using your hands, thoroughly combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1- to 1½-inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
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Place meatballs close together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes. Cool meatballs.
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While meatballs are baking and cooling, mix ketchup, vinegar, Worcestershire sauce, brown sugar, garlic, onion, mustard, and pepper in a large bowl. Divide sauce evenly among freezer bags. Divide cooled meatballs evenly among bags of sauce.
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Seal and freeze.
To Serve:
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Completely thaw one entrée in the refrigerator.
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Preheat the oven to 350°F.
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Pour meatballs and sauce into an ungreased baking dish. Bake, uncovered, for 30 minutes, or until meatballs are heated through. Serve over rice or noodles.
Yield: 6 entrees, about 20 meatballs each
Freeze up to: 4 months