Meatballs/Meatloaf and Red Sauce
I use this recipe from FishMama to make 24 meatballs and 2 meatloaves (or 48 meatballs or 4 meatloaves). Stick them in the freezer and have dinner available any night!
- 4 pounds ground beef
- 3 cups bread crumbs
- 6 eggs, beaten
- 1 large onion, chopped
- 3 cloves garlic
- 2 Tablespoons dried parsley
- 1 Tablespoon dried basil
- 1 teaspoon salt
Combine all ingredients in a large bowl. Form into meatballs or meatloaves.
For meatballs, bake in 350° oven for 15 minutes. Cool and freeze in bags.
For meatloaves, wrap, label and freeze. When ready to serve, thaw and bake 45-60 minutes or until cooked through.
Red Sauce (for spaghetti, pizza sauce, lasagna)
1/4 cup olive oil
2 large onions, diced
106 oz can diced or crushed tomatoes (yes, 106. I buy this huge can of diced tomatoes at HyVee and then blend the sauce with my immersion blender at the end of cooking. If you find crushed, skip the blending.)
1 cup water
1 Tablespoon salt
1 Tablespoon garlic powder
1 Tablespoon parsley flakes
2 Tablespoons dried basil
1/2 teaspoon crushed red pepper flakes
In large skillet, heat olive oil and cook onion until softened. Spoon onions into crockpot. Add tomatoes, water, and spices. Cover and cook on low all day. Cool and freeze in 2-3 cup portions. This makes about 14 cups.