How to cook and freeze meatballs for future use? Cooking technology and secrets. Combination of ingredients. Step by step recipe with photo and video recipe.
Meatballs are an ingenious invention and a convenient frozen preparation for future use. This is the perfect solution for a busy and lazy housewife and a young mother. Meatballs can be cooked in large quantities at one time, taking 30 minutes. Then it will be possible to use them as needed for a long time, when required. Having them in the refrigerator in stock, they will become a real lifesaver. Because with them you can cook dinner in just 15 minutes. Soup is made from frozen semi-finished product, gravy is made, they are steamed. Meatballs have proven themselves well in children's and diet menus. How to make and freeze meatballs will be discussed in this review.
You can cook and freeze meatballs from all types of meat, and even from fish. Several types of meat can be combined. You can make different meatballs from one portion of meat. For example, add your favorite spices to one portion of minced meat, chopped greens to another, twisted onions, garlic and other vegetables in the third. Sometimes fresh vegetables are replaced with dried ones. In minced meatballs for feeding children, you can add grated carrots or zucchini. For satiety, you can add a little semolina to the minced meat, it will add tenderness to the meat balls. Also, the blanks will turn out to be more tender if you add bread soaked in white milk to them. So experiment and cook the meatballs you like the most.
- Caloric content per 100 g - 89 kcal.
- Servings - 500 g
- Cooking time - 30 minutes
Ingredients:
- Meat (any sort) - 500 g
- Spices and herbs - to taste and as desired
- Ground black pepper - pinch or to taste
- Salt - 0.5 tsp or to taste
Step by step cooking and freezing meatballs, recipe with photo:
1. For the recipe, take any type of meat: lean pork, beef, chicken, turkey or fish. Wash the selected meat and dry it with a paper towel. If there are greasy films, cut them off. Set up a grinder with a medium or fine wire rack and thin the meat. To make the meatballs more tender, pass the minced meat through the auger 2-3 more times. It is especially important to twist the minced meat through a meat grinder several times if you are preparing meatballs for feeding a child.
2. Then beat the minced meat so that the gluten is released from the meat, thanks to which the meatballs will hold well and will not fall apart during cooking.
3. Take the minced meat in your hands and forcefully throw it back onto the countertop or into the bowl.
4. Do this about 5 times.
5. Then season the minced meat with salt and black pepper and mix well with your hands, passing it between your fingers. Add any flavors as desired.
6. With wet hands, so that the minced meat does not stick to them, form a round meatball of 1.5 cm to 3 cm in diameter of your choice. Place them on a plastic-wrap-wrapped cutting board to prevent the meatballs from sticking together in the freezer.
You can also use ice cube trays or silicone candy molds to freeze minced meat.
7. Steam the meatballs in the freezer. Leave them until completely frozen at a temperature not exceeding -18 ° C.
8. When the cooked meatballs are completely frozen, transfer them to a plastic bag or container and send them to the freezer for storage. The shelf life of meatballs in the freezer is from 1 to 2 months, provided the container is tight and the temperature regime is -18 ° C. To know the date when the food was put into the freezer, mark the packages with the blank with the date.
Note: Meatballs can be frozen not only raw, but also cooked. Ready frozen meatballs are first defrosted at room temperature, and before serving, they are dipped in boiling water for 1 minute.
See also a video recipe on how to cook semi-finished meat products: cutlets, meatballs, cabbage rolls.
