A simple, reliable recipe for batch cooking, freezing, and easy weeknight dinners.
Little by little, we’re working toward the dream of having a little home in the woods — a place with a garden, chickens, goats …and so much more. We’re not there yet, but we’re taking small steps every month to get closer.
In the meantime, I’ve been focusing on small kitchen projects that I can learn and grow from…. Canning, sewing, learning to make soap, and freezer-prepping homemade staples are helping me build skills I’ll use once we’re finally out there.
One of my favorite homestead-style habits is batch cooking and freezing homemade goodies. Freezing food is one of the easiest preservation methods, and stocking the freezer with family favorites makes weeknight dinners effortless.
And for me?
There’s one freezer essential I never skip:
Meatballs. Lots of them.
They’re quick.
They’re versatile.
They save my butt on nights when I’m tired, busy, or completely done with the dinner plan.
I usually triple this recipe and make 6 dozen meatballs at a time.
Even better — I mix the meats:
2 lbs ground beef + 1 lb sausage = perfect flavor.
And now… here’s Momma’s recipe.
Momma’s Meatballs
Ingredients
- 2 small onions, finely chopped
- 1 tsp minced garlic
- 1 lb ground beef
- 1 egg
- 1 cup Italian breadcrumbs
- 2 tbsp milk
- 1 tsp Italian seasoning
- Salt & pepper, to taste
Instructions
- Preheat oven to 400°F.
- Mix everything together until fully combined.
- Roll into meatballs (small for soups, larger for pasta/parm).
- Bake for 10 minutes, remove and rotate.
- Return to oven:
- Small meatballs → 5 more minutes
- Large meatballs → 10 more minutes
- Let them cool slightly.
- Freeze on a cookie sheet until firm.
- Transfer to a zip-top bag and store in the freezer.
- Pull out as many as you need — any night, any meal.
Freezer Storage
Store for:
- 3 months for best flavor
- 6 months if vacuum-sealed
Thanks for being here.
Put on an apron and whip up a batch!
Till next time ~
— Angie
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