Posted by: Dawn | on June 6, 2016
The night I came in to do this recipe, it was chaotic in my house. I had been working outside all day and the time was 4:30 p.m. I had no dinner ready and 6 lbs of beef thawed, it had been at room temperature for a long time. Needless to say it needed attended to. It was 4:45 p.m. until I got my whits about me. We usually eat dinner at 6 p.m. I did not know if it was possible but I put it into high gear and made this dish. We did eat dinner that night at 6:15 and all the meatballs were cooling while we ate. There were a few pre dinner fights I had to solve and my kitchen was a WRECK until it was all said and done. So the whole point of what I am telling you is that if time is a valuable commodity in your household you will like this recipe even if your house is a wreck for a short period of time to make it happen. This night I also started rice in the cooker while I prepped this dinner, which made things come together a bit more easily. We had Salisbury meatballs, rice and steamed broccoli with butter.
6 lbs of ground beef
3 cups of oatmeal, ground in a blender coarsely
2/3 cup cream
4 eggs, lightly beaten
1/4 cup onion, dried & minced
10 garlic cloves, minced
1 tbsp salt
2 tsp black pepper
1 cup butter (2 sticks)
1 lb white mushrooms, cleaned & sliced
(I ran mine thru my food processor with the chopping blade on them, they were more diced then sliced)
4 cups beef broth
4 cups water
1 cup flour or 4 tbsp glucomannan (if your wanting to be wheat free & low carb. You need to dissolve the gluccoman in 1/2 cup of the water. Using the glucomannan did not make a super thick sauce but it was still good and you must stir like crazy when you are dissolving it in liquid)
4 cups half & half or light cream
2 TBSP Worcestershire sauce
2 TBSP beef bouillon
1 1/2 tsp black pepper
1 tsp salt
Using your hands 🙂 thoroughly combine beef, oatmeal, cream, eggs, onion , garlic, salt and pepper in a large bowl. Once all combined take a cookie sheet and line it with parchment paper for easy clean up. With a 1″ ice-cream scoop place the meatballs on the cookie sheet. I place them very close together, almost touching. Bake at 400 for 15-18 minutes.
While the meatballs are baking. Melt the butter in a large stockpot. Add mushrooms and saute until soft, approx 7 minutes. Remove mushrooms and butter from stock pot into another bowl. Add beef broth and water, bring to a light boil, add flour or gluccoman/water mixture stir for a minute or 2. Add half and half cooking until sauce thickens, this can take 8-15 minutes. Remove from heat and add Worcestershire sauce, bouillon, salt & pepper. Cool sauce.
Divide meatballs into freezer bags and divide sauce evenly between all bags.
When you reheat for your meal, remove from freezer and allow to thaw all day. Place in a glass pan and bake for 15 – 20 minutes at 400 degrees.
Here is a simple freezer recipe for mashed potaotes. The recipe I use is when I make freezer mashed potatoes is from the book Don’t Panic More Dinner’s in the Freezer but because of copyright issues I am not posting it. You can purchase the book here. The book is so helpful on many fronts but the thing I love most about this freezer cooking book is that they offer you 3 options when you do meals. You can do the basic recipe 3x, 6x or 9x. The 9x times requires 36 lbs of potatoes. It’s a lot but you could easily use this recipe if your hosting a big group or even a smaller group and then freeze the left overs.