A dear friend gave me a Whole Living subscription for my birthday last year, and I absolutely love it. I look forward to the beginning of the month when I have a new, colorful, inspiring issue to flip through. This month’s had a lovely spread about preserving food, primarily through freezing.
I can say first hand that I have enjoyed all of last summer’s produce that’s hanging out in my freezer. So yummy! Not to mention, it’s great for my wallet because I don’t have to buy higher-priced, lesser-quality produce in these off-season months.
The freezer can be your friend if you are tight on budget and time, and yet want to feed yourself and the people you love wholesome, good for you foods. The freezer is useful for two main purposes:
- purchasing food when it is in season and/or on sale and freezing it for preparation at a later date.
- OR preparing dishes in advance, so that they don’t require as much prep time on the night that you want to eat them. You just thaw, cook, and serve!
One of the most versatile, freezable dishes is meatballs. They are easy to make, they hold up well in the freezer, and they go with anything.
Makes approximately 30 meatballs, but is easily multiplied to make larger batches.
- 1 lb lean ground beef
- 1 egg, beaten
- 1/2 cup panko bread crumbs
- 1/2 onion, diced finely
- 1/4 tsp. salt
- 1/2 tsp. Worcestershire sauce
- dash of white pepper
2. Form into balls about 1 inch in diameter, and place on a cookie sheet.
3. Bake at 400 degrees for 10 or 15 minutes, or until no longer pink. Turn them after about 6 or 7 minutes so that they bake evenly.
4. Allow them to cool, and then package and freeze. Try to package them in such a way that as little air as possible is sealed with them. Ziploc freezer bags work great for this.
The meatballs will last in the freezer for about 3 months. Simply thaw, reheat, and they are ready to serve. Put them in soup, on top of spaghetti (all covered with cheeeese…), stir fry them with veggies, or make a sauce for them.
Swedish meatballs, anyone?