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- Level: Easy
- Total: 1 hr 15 min (includes firming time)
- Active: 1 hr 5 min
- Yield: 125 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 125 servings
- Calories
- 58
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 46 mg
- Level: Easy
- Total: 1 hr 15 min (includes firming time)
- Active: 1 hr 5 min
- Yield: 125 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 125 servings
- Calories
- 58
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 46 mg
Ingredients
Directions
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
My Private Notes
Show:
The Pioneer Woman
Episode:
Freezer Fundamentals
