OAMC / Bulk Cooking: The Hamburger Plan

By Kim Tilley

Hamburger Plan page 1 | 2 | 3 | 4 | 5

Freezer Stash Meatballs

Makes 48 meatballs; 8 servings

• 3 pounds lean ground beef
• 1 1/2 cups soft bread crumbs
• 3 eggs
• 6 tablespoons minced onion
• 3 cloves garlic, crushed
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Preheat oven to 400.

In a large bowl, mix beef, crumbs, eggs, onion, garlic, salt and pepper. Shape into 11/2-inch meatballs. (A miniature ice cream scoop makes fast work of shaping.)

Arrange in two 10-by-15-inch jelly roll pans. Bake in preheated oven until meat is browned, with no trace of pink and juices run clear, 10 to 13 minutes.

Drain, let cool to room temperature, divide into thirds and freeze each portion in vapor-moisture proof containers.

Lean Meatballs

Work Time: 25 minutes
Total Time: 40 to 45 minutes

• 3 slices firm white bread, diced
• 1 pound lean ground beef
• 1 pound lean ground turkey
• 2 large egg whites
• 1/3 cup grated Romano or Parmesan cheese
• 3 tablespoons grated onion
• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 garlic clove, minced

Preheat oven to 425 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil; spray foil with nonstick cooking spray.

In large bowl, combine diced bread and 1/3 cup water and mix until bread is evenly moistened. Add ground beef and remaining ingredients. Mix until well combined.

Shape into twenty-four 2-inch meatballs. (For easier shaping, use slightly wet hands.) Place meatballs in jelly-roll pan and bake for 15 to 20 minutes, until cooked through and lightly browned.

Each meatball: About 70 calories, 9 g protein, 2 g carbohydrate, 3 g total fat (1 g saturated), 24 mg cholesterol, 140 mg sodium.

Note: To thaw meatballs for use in recipes, place frozen meatballs in refrigerator overnight. Or, unwrap frozen meatballs and place on microwave-safe plate. In microwave oven, cook on Medium (50 percent power) 2 to 4 minutes until just thawed.

Italian Meatball Sandwiches/Subs

Makes 4 servings

• 1 teaspoon oil
• 3/4 cup EACH: bell pepper strips, thin onion wedges
• 1/3 Freezer Stash Meatballs, thawed in refrigerator
• 1 14-ounce jar prepared spaghetti sauce
• 4 hoagie rolls, split
• 1/2 cup shredded mozzarella cheese (optional)

In a large nonstick skillet, heat oil over medium-high until very hot. Add peppers and onions and cook, stirring frequently, until tender, 3 to 4 minutes.

Reduce heat to medium-low. Add thawed, cooked meatballs and spaghetti sauce.

Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes. Divide among rolls and, if desired, sprinkle with cheese.

Nutrients each without cheese: 457 calories, 19 grams fat (37.4 percent total calories), 126 milligrams cholesterol, 1,073 milligrams sodium.

Spaghetti and Meatballs - pretty self-explanatory!

Easy Meatball Stew

Makes 4 servings

• 1 12-ounce jar brown beef gravy
• 1 8-ounce can stewed tomatoes, undrained
• 3/4 cup water
• 3/4 teaspoon dried thyme leaves
• 1/8 teaspoon pepper
• 1 16-ounce bag frozen vegetables with potatoes
• 1/3 Freezer Stash Meatballs

In a large saucepan, bring gravy, tomatoes, water, thyme and pepper to a boil and stir in vegetables. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Stir in thawed, cooked meatballs and heat through, about 5 minutes.

School-Night Meatball Soup

• 1/2 cup regular long-grain rice
• 2 cans (13 3/4 to 14 1/2 ounces each) chicken broth
• 3 medium carrots, sliced
• 3 medium celery stalks, sliced
• 5 ounces prewashed spinach (half 10-ounce bag)
• 8 frozen Lean Meatballs, thawed and sliced
• shredded or grated Parmesan cheese (optional)

Cook rice as directed by package instructions. While rice is cooking, in large pot, heat chicken broth and 2 cups water to boiling over high heat. Add carrots and celery and bring to a boil. Reduce heat to low. Cover and simmer 5 to 7 minutes, until vegetables are tender. When rice is cooked and vegetables are tender, stir in spinach, rice, and sliced meatballs and heat through. Soup can be served with Parmesan cheese if you like.

Each serving without Parmesan cheese: About 300 calories, 25 g protein, 30 g carbohydrate, 7 g total fat (3 g saturated), 51 mg cholesterol, 1010 mg sodium.

Meatball Minestrone

This hearty, flavorful main dish soup is ready in about 20 minutes using freezer meatballs.

• 24 cooked meatballs
• 15 oz can navy or other white beans, drained
• 1 pkt beef bouillon
• 1 tbsp dried minced onion
• 1 tsp basil
• 1 bay leaf
• 4 cups water
• 1 cup ditali, orzo or other pasta
• 16 oz tomatoes, cut up (undrained)
• 10 oz frozen mixed vegetables, thawed
• 1 tsp sugar
• grated Parmesan cheese

In a medium saucepan, combine meatballs, beans, bouillon, onion, basil, bay leaf and water and bring to a boil.

Add pasta and cook for 15 minutes. Add tomatoes, vegetables and sugar and heat through. Serve topped with grated parmesan cheese.

Yield: 6 servings

Sunday Baked Ziti & Meatball Casserole

• 1 package (16 ounces) ziti or penne pasta
• 4 cups spaghetti sauce
• 1 large egg
• 1 container (15 ounces) part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 8 Lean Meatballs, thawed and sliced
• 1 package (4 ounces) shredded part-skim mozzarella cheese (1 cup)

Prepare pasta according to package directions and drain. Return pasta to pot.

While pasta is cooking, heat tomato sauce, covered in a medium saucepan, until hot over medium-low heat. (If tomato sauce is frozen, add 2 tablespoons water to saucepan to prevent scorching.) When pasta is ready, add 3 cups sauce to pasta in pot; toss well. Reserve remaining 1 cup sauce.

In medium bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, salt, and pepper.

Preheat oven to 400° F. Into a 9" by 13" glass baking dish, spoon half the pasta mixture; top with all the sliced meatballs.Evenly drop ricotta-cheese mixture by spoonfuls over meatball layer. Spoon remaining pasta mixture over ricotta-cheese layer. Evenly spoon remaining 1 cup sauce over pasta. Sprinkle with shredded mozzarella cheese.

Bake, uncovered, 25 minutes or until very hot and cheese browns slightly.

Chili Meatballs Supper - A Tex-Mex flavored dish that goes together fast with meatballs from the freezer.

• 1 onion, chopped
• 1 small green pepper, chopped
• 16 oz can tomatoes, cut up
• 16 oz kidney beans, drained
• 8 oz can corn
• 8 oz can tomato sauce
• 1 tsp salt
• 2 tsp chili powder
• 1 bay leaf
• 24 cooked meatballs (frozen or thawed)
• Cheddar cheese, grated
• Corn chips

In a saucepan, combine onion, pepper, tomatoes, kidney beans, undrained corn, tomato sauce, salt, chili powder and bay leaf and bring to a boil. Add meatballs. Cover and simmer for 45 minutes, stirring occasionally.

Remove bay leaf. Serve in individual bowls, topped with cheese and corn chips on the side. Yield: 4 servings.

Scandinavian Meatballs

This rich and creamy dish, seasoned with dill is made in minutes by using cooked meatballs from your freezer. Serve with egg noodles.

• 1 cup sour cream
• 1 cup water
• 3 Tbsp flour
• 1 pkt beef bouillon granules
• 1/2 t dried dill weed
• 24 cooked meatballs (frozen or thawed)

In a medium saucepan blend sour cream, water, flour, bouillon granules, and dill. Cook, stirring occasionally, over medium heat until sour cream melts and mixture is thick and bubbly.

Add meatballs to sauce and cook for 15 to 20 minutes or until meatballs are hot, stirring occasionally.

Serve over hot egg noodles. Yield: 4 servings.

Sweet and Sour Meatballs

This is not that sticky red sauce, but a sophisticated contrast of sweet and sour flavors and various textures. Serve these Oriental inspired meatballs with white rice.

• 1 cup pineapple chunks in juice
• 1/2 cup water
• 1/4 cup cider vinegar
• 1/4 cup brown sugar
• 1 tsp soy sauce
• 2 Tbsp cornstarch
• 1 small green pepper, cut into 1/2 inch squares
• 5 oz sliced water chestnuts
• 20 cooked meatballs

Drain the pineapple chunks, reserving 3/4 cup of juice (if there is not enough, add water to make 3/4 cup).

Combine juice, additional 1/2 cup water, vinegar, soy sauce, brown sugar and cornstarch in a medium saucepan over low heat, stirring until sugar and cornstarch dissolve and mixture becomes thick and bubbly, stirring constantly.

Add green peppers, meatballs, water chestnuts and 1 cup of pineapple chunks. Heat until meatballs are hot, stirring frequently. Serve with white rice.

Yield: 4 servings.

Beef Porcupines

This is another great recipe from The Kids Cookbook, by Patricia Barrett and Rosemary Dalton. I got this book for my eighth birthday and still have it! I LOVE it! It is probably not in print anymore, but if you see a copy, pick it up! This was the first dinner I ever cooked (with lots of help from Mom!), and I have loved cooking ever since.

• 1 pound hamburger
• 1/2 cup cooked rice
• 1 small onion, chopped
• 1 tsp salt
• 1/4 tsp pepper
• 1 egg
• 1 8oz can marinara sauce (or 1 cup your favorite tomato sauce)
• 1/8 cup salad oil
• 1 can beef consommé OR 1 cup hot water plus one beef bouillon cube
• 1 cup water

In a medium bowl, mix ground beef, rice, onion, salt, pepper, egg, and 1/2 of the marinara sauce. Make into 8 meatballs.

Heat oil in a frying pan and fry meatballs until lightly browned.

Add the rest of the marinara sauce, consommé and water and cover. Cook until meatballs are tender, about 40 minutes. Add more water if necessary.

Serves 4

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About the Author

Kim Tilley, a tightwad at heart, is a wife, a mother of three active boys and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!

© 2002-2006 Fractured Frugal Friends (F3). All Rights Reserved. Used by permission.