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Hello everybody,
I'm a home cook and I make meatballs and freeze them.
my recipe goes like this: mix 1 cup breadcrumbs, 1 cup grated parmesan cheese, 1 egg, 1 lb frozen chopped spinach, 3 lb ground meats, garlic powder and other spices.
Mix it, roll into balls and bake it at 400F , let it cool and freeze it for few weeks.

I want to add several ingredients such as fresh chopped parsley, chopped onions fried in olive oil, chopped garlic fried in olive oil.

Questions: Can I add those ingredients to the mixture if I want to freeze the baked meatballs, i was told not to add garlic and in general fried foods are not great when you defrost them?

Thanks
 

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I make meatballs in mushroom gravy quite often. Freezes well in an airtight container. Garlic in them is fine to freeze too. I freeze in Food Saver bags then reheat in a pan of simmering water. Tastes like fresh!
 

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This may be meatball heresy to some, but we make ours into cubes. Super easy to bake, and when used for subs they stay on the roll better.
I love this idea, meatcubes! Also they probably brown better too. It sounds ridiculously difficult to shape them into cubes though, how do you do it? I want to freak out my husband next time I make meatballs lol.
 

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Why were you told not to add garlic?

I freeze meatballs too but I freeze them raw. I just like cooking them fresh. They freeze really well and are super easy to pop into the oven.
I have had unfortunate experiences with raw meatballs freezing and thawing.
I find that I must cook the onion and garlic, allow it to cool and than add it to the raw meat mixture.
When I did not, the meat had soured when thawed.
 

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I have had unfortunate experiences with raw meatballs freezing and thawing.
I find that I must cook the onion and garlic, allow it to cool and than add it to the raw meat mixture.
When I did not, the meat had soured when thawed.
What kind of onion do you use? When making most meatballs I use scallion and never had a problem. I only cook the onion when I make Swedish meatballs.
 

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Hmmm, I make Meatballs in large batches, as you do Alex, using 3 pounds of meat:1 Ground Beef, 1 Ground Veal and 1 Sweet Italian Sausage, along with 1 C. Breadcrumbs, 2-4 Tbsp. Milk, just enough to moisten the breadcrumbs, 2-4 cloves of Garlic, minced, ¼ C. Parmesan Cheese, grated, 2-4 Tbsp. fresh Flat Leaf or Italian Parsley, chopped, 1 Egg, beaten, 1 Tbsp. each, dried Oregano and Basil Salt & Pepper to taste.
Food Recipe Ingredient Cake Cuisine

I use a small disher, place everybody on a sheet pan, pop that into the deep freeze until rock solid.
Bag in a zip-top freezer bag and retrieve as needed.
When we're ready to have Rigs & Meatballs, I defrost the required number of said meatballs on a
quarter sheet pan lined with tin foil, and bake at 350⁰ for about 20-30 minutes (internal temp of
165⁰) and add to a saucepan of simmering red sauce for a bit... Mangiamo!
 

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I freeze meatballs as well yet I freeze them crude. I actually like cooking them new. They freeze truly well and are really simple to fly into the spaghetti sauce.
besides, your idea is good too, and i think that u could add the ingredients u want unless every thing is going to be freezed well !!
 
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