Thanks for the great idea! I usually press my meatball mixture into a jelly
roll pan and cut them into squares before shaping them, but this would make
the process a whole lot easier. I am going to try this next time I make a
big batch of meatballs.
Debi
*See what $5 can do for you OneX.me/PrepareNow*
On Sat, Jul 9, 2011 at 12:23 PM, Richard Lee Holbert <rlhintexas@charter.net
> wrote:
> Easy Square Meatballs
>
> "These square meat "balls" are a snap to add to soups, spaghetti,
> sandwiches and more. Baking the meatballs in a pan saves you time two
> ways -
> by eliminating shaping and the need to hover over them while they're
> cooking.""
>
> 1 lb. ground beef
> 1 egg, slightly beaten
> 1/2 cup unseasoned dry bread crumbs
> 1/4 cup milk
> 2 tablespoons finely chopped onion (or 2 tablespoons instant minced onion)
> 1 tablespoon dried parsley flakes
> 1/2 teaspoon garlic salt (or salt)
> 1/2 teaspoon Worcestershire sauce
> 1/4 teaspoon pepper
>
> Heat oven to 425 degrees F.
> In large bowl, combine all ingredients.
> Mix well.
> In ungreased 1 5x10x1-inch baking pan, pat meat mixture into a 6-inch
> square.
> Cut into 36 squares and do not separate the squares.
> Bake at 425 degrees F for 15 to 20 minutes or until meatballs are no
> longer pink in center.
> Separate meatballs by cutting apart.
> Use the baked meatballs immediately or freeze them on a cookie sheet.
> Once frozen, divide meatballs into bags or containers and freeze them
> for up to three months.
>
> Makes 4 servings
>
> Source: Meals in Minutes, Pillsbury Classic Cookbooks #175, September 1995
>
>
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Tupperware(R) Online Catalog
Same great products - online convenience!
http://my2.tupperware.com/tup-html/D/debihough-product.html
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Official "Frozen Assets" Home Page
http://frozenassets.wordpress.com/
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