Start your week out right with some easy Ground Beef freezer recipes. Once again, I buy Ground Beef in bulk so I fry up a big batch in several pans before I freeze. Don’t forget to rinse Beef in a strainer to get any grease off after frying and browning. Then I divide up into 1 Gallon Freezer Bags, enough for a meal in each bag. These are the meals I use this Ground Beef for:
Spaghetti of course
Unthaw beef. Put into a pan with Store bought Spaghetti Sauce. (or homemade spaghetti sauce) Serve over noodles. Of course you can always use the meatballs from the recipe below to make spaghetti and meatballs.
Unthaw Beef. Put into a pan with 1 can of Mushroom soup, 3/4 can of milk, 1 Tbsp. of Worsteshire sauce, chopped onion, dash of pepper. Bring to a simmer for about 5 minutes. You can serve this over rice or egg noodles.
Unthaw Beef. Put into a pan with 1 package of Taco Seasoning. Follow directions on package..(this can also be done BEFORE you freeze your cooked Ground Beef) That would eliminate this step and be even faster. I use this meat to serve with:
- Beef Enchiladas/Chimichangas
- Taco Salads
- Taco soup
My hubby loves meat on his Pizza. So when I make Pizza I have cooked Ground Beef all ready to roll.
Now here is one of my favorite time savers with Ground Beef:
I like to a make a huge batch of Meatballs and then serve them in different ways with different sauces:
- 3 pounds lean Ground Beef
- 1 1/2 cups soft bread crumbs
- 3 eggs
- 6 tabls minced onion
- 3 cloves garlic, minced
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Mix all ingredients together. Make into 1 inch balls. Put onto cookie sheets and cook in oven for about 10 minutes at 350 degrees. Remove meatballs to another cookie sheet and flash freeze. Divide into dinner portions and put into freezer bags.
Serve Meatballs with these different sauces:
Sour Cream Stroganoff Sauce
- 1/4 C. butter
- 1 small onion
- 1/4 C. all-purpose flour
- 2 1/4 C beef broth
- 1/2 C – 1 pint sour cream ( I use 1 C)
- 1/2 teaspoon dill seed
- salt & pepper to taste
Heat butter, add onion. Cook on low, Stirring for about 5 min or until onion is clear but not browned. Blend in flour. Gradually stir in beef broth. Cook, stirring until thickened. Stir in sour cream, dill weed, salt & pepper. Add meatballs. Heat to serving temp or cool and reheat later. Serve over noodles. Serves 6 to 8. Or 20 appetizer servings.
Sweet and Sour Meatballs
- 1 20oz can unsweetened pineapple chunks packed in natural juices
- 1/4 C packed brown sugar
- 1 10 3/4 oz can chicken broth
- 1/4 cider vinegar
- 1/2 Cup Water
- 1 tsp. soy sauce
- 1 T ketchup
- 2 Tbls. cornstarch
- 1 C sliced green onion
- 3 green bell peppers, seeded, cut into 1 inch squares
- 5 oz can sliced water chestnuts
- 1/2 C shredded carrots
Drain the pineapple chunks, reserving 3/4 cup of juice (if there is not enough, add water to make 3/4 C) Combine juice, additional 1/2 cup water, vinegar, soy sauce, brown sugar and cornstarch in a medium saucepan and stir until sugar and cornstarch dissolve. Cook over low heat until thick and bubbling, stirring constantly. Add green peppers, shredded carrots, meatballs, water chestnuts and 1 Cup of pineapple chunks. Heat until meatball are hot, stirring frequently. Serve with rice.
- 1/4 C all-purpose flour
- 2 Tbls butter
- 2 C 1/2 & 1/2
- salt and pepper to taste
In skillet, stir flour and butter over medium heat until browned. Slowly whisk in 1/2 & 1/2 and salt and pepper. Bring to a boil. Cook, stirring until thickened and smooth. if gravy has lumps you can pour through a strainer. Add meatballs to sauce. heat to serving temp. or cool and reheat later. Serve over noodles or rice. Makes 6 – 8 servings.
By the way you can make up a meatloaf or two with the meatball recipe above..just double it and maybe if you want add a little BBQ sauce for little different flavor.
What is your favorite way to use ground beef?