Feeding our party of 5 within a budget means making the most of every food dollar. One of the things that helps achieve this goal is shopping with a strategy. As I’ve said before, I shop the weekly store ads for the best prices on meat and make a meal plan accordingly. If beef isn’t a good deal then we’ll eat chicken, turkey or pork; if it is, then I try to buy extra for the freezer. The most I’ve purchased & processed at one time is 10 pounds.
When I do bring home beef I need to extend it into as many meals as possible. Make-ahead meatballs are an awesome and easy way to do that because of the “fillers” we add and can be used in many different ways. I also brown up any we’ll need that week and store in airtight containers in the fridge. Cooking ahead stops the meat from aging in the fridge and cuts out a step for later to help get dinner made quicker. Here are my recipes & methods for processing ground beef to best advantage:
Depending on how much meat you’re processing, adjust ingredient amounts to suit. Personally, I rarely measure and make this recipe using anywhere from 2-5 lbs. of beef at a time. So amounts can be approximate. The seasonings are purely for taste and can be substituted with others. I’ve used leftover ramen flavor packets, onion soup mix, steak seasoning, anything I have on hand. If you don’t have one of the items listed or are a little short, make due, it’ll be fine. Go ahead, be flexible and your meatballs will turn-out whether or not you have the perfect measurements.
The deciding factor to making good meatballs is not so much in ingredients as in the size of your balls and how you cook them. I’ve found that if the balls are too small they’ll dry out no matter what and too big can give you an under-cooked surprise. Not cool. I get a perfectly moist & cooked meatball by measuring each with my trusty #60 disher scoop. Each of my meatballs is two scoops, which is about 2 tablespoons. Meal ideas for meatballs include: with gravy & mushrooms, Swedish, with bbq sauce, with pineapple chunks & teriyaki sauce, sub sandwiches, cut in half to use as sliders, as a party snack or appetizer, in a soup, with marinara and mozzarella, sweet & Sour, in a Stroganoff or almost any meal that calls for ground beef. Put any of these over pasta or rice; there are just so many options!
- 2 lbs. Ground Beef
- I C precooked rice (I prefer white)
- 2 t salt
- 1 t pepper
- 1/2 T onion powder
- 2 t granulated garlic
- 1 t Old Bay seasoning
- 1/3 C ketchup
- 2 eggs, beaten
- 1 T Worcestershire sauce
- 1 t vinegar
- (optional) 1 T Italian seasoning
Preheat your oven to 350º and line a lipped baking sheet with aluminum foil or parchment paper. Combine all of the ingredients in a large bowl and gently mix with hands just until combined taking care not to overwork the meat as that can make it tough. Portion out meatballs onto a baking sheet then form each on into a ball by hand. Bake for about 20 minutes until internal temperature reaches 160º. To freeze, cool to room temp then place in your freezer on a baking sheet for 30 -45 minutes before transferring to a freezer bag (be sure to remove as much air as possible before sealing to avoid excess frost and freezer burn). This method individually freezes each one and ensures they won’t turn into a smashed, stuck-together blob. Freeze for up to 4 months. To use after freezing, Place frozen meatballs onto a baking sheet, pie plate, etc., and place into a cold oven. Turn oven to 350º and bake for about 25-35 minutes until internal temperature has reached 165º.
I keep cooked rice in the fridge all the time ready to heat up for a quick lunch or add to a batch of ground beef. Handy thing to have on hand! If you cook your rice in beef broth it will add flavor to your meat mixtures. I like using carrot as a filler because it’s color doesn’t stand out too noticeably in the finished product and it adds an extra dose of roughage and vitamins to our diet. You can use other vegetables in addition or instead. Adjust the onion as you like, my husband doesn’t like onion so I use very little here and mince it fine. Add up to a cup if you like! Beans are another great filler though not as inconspicuous. Adding fillers ensures there is no loss of volume during cooking. For example, I just browned a 2.06 lb. package of meat and after this process the meat weighed in at 2.19 pounds.
Make Ahead Browned Ground Beef
- 2 lbs. Ground Beef
- 1 finely shredded carrot
- 1/2 C minced onion
- 1 T minced garlic
- 1 t salt
- 1/2 t pepper
- 1 C cooked rice (I prefer white)
Spray a skillet with cooking spray or very lightly drizzle with oil then saute garlic & onion over medium heat for 2-3 minutes then add beef & carrot and brown. When done browning, drain fat then stir in rice, salt & pepper. Transfer to air-tight storage containers, cool slightly and store in the fridge for up to 3-4 days or freeze for up to 4 months. You can reheat directly from freezer without thawing, especially if you froze it flat. If you froze in a container thaw ground beef for up to 24 hours in the fridge. Food safety guidelines advise that frozen foods be reheated to 165º.
Meal planning: Did you know that we really don’t need to eat meat at every meal every day? Planning just one meatless dinner a week saves money and is a healthy habit to get into. If you’d like to learn more on that topic, check out the website Meatless Monday for menu ideas.
Cooking with broth: I like to cook rice in broth to add flavor as a filler and my broth of choice is bouillon. I like bouillon cubes and powder because it keeps in the pantry for a long time and is a lot cheaper than stock or broth.
Browning large quantities of ground beef: One of my favorite food bloggers, Christy Jordan, has an awesome tutorial on her site for streamlining the process of handling large amounts of ground beef (like 5 lbs or more). Her method is so much faster than browning in batches! You can see that method on her site here.
Kitchen tools: When buying meat in large amounts it’s so nice to be able to weigh out equal amounts to freeze. I have a digital scale that came from Costco for about $20 and use it for a lot of different things.
Another tool I wouldn’t want to be without is my disher scoop. I use it for cookie dough and meatballs and it rocks. They come in many sizes and greatly vary in price from El Cheap-o to Fancy-Schmancey. I have a cheaper model. Dishers can be found at most department stores but certainly at a restaurant or kitchen supply.