MeatLoaf Balls
No, I didn’t forget to hit the space bar. Basically, my meatloaf and meatball recipes are the same… and they are kind of a pain to make. So, I only make them about twice a year, and then freeze them in usable portions. Fall is a great time of year to make a batch big enough to get you through the winter months. Here’s how I do it:
INGREDIENTS
- I use 2 parts ground beef, 1 part each ground lamb and pork.
- The rest of the ingredients are up to you: I add an egg for each pound and a minimal amount of breadcrumbs as a binder.
- Lots of spices and herbs, a little Worcestershire, a little hot sauce, and a special mirepoix/garlic mix that I can’t share ?
- One key for me is to mix thoroughly BY HAND. After it’s mixed, cover and let sit in the fridge overnight. This gives all the flavors time to mix, mingle, get to know each other and marry.
- The next day, mix it again by hand. Now for storage: I use disposable aluminum loaf pans for the meatloaf. For an extra special loaf, line the pan with strips of bacon! Press the mix in firmly so there is little to no air in the mix. DO NOT GLAZE! A great way to freshen up anything that has been stored in the freezer is to make a fresh sauce. When you are ready to cook the prepared loaf, make a nice, fresh glaze for it.
- For the meatballs, roll them into a variety of sizes. For instance, I like big meat balls for spaghetti, and large marble size balls for Albondigas soup or lasagna. Once you have them formed, place on a cookie sheet, silpat or parchment and freeze. This way, they are already frozen when you put them in their final storage container and wont mash or stick together!