10 Best Frozen Meatballs Recipes
Preheat the oven to 400F. Place the meatballs in a single layer in the baking dish. Bake for 25 minutes. Combine the grape jelly and barbeque sauce together in a saucepan and cook over medium heat, stirring occasionally. Once the grape jelly has fully melted (no clumps remain), remove the meatballs from the oven.
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Form the mixture into meatballs approximately 1 to 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper. Bake. Bake for 18 to 20 minutes, until no longer pink in the middle. Remove the meatballs from the oven and increase the temperature to 425F. Brush the meatballs with the remaining BBQ sauce.
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Bake for 10-12 minutes, or until the meatballs reach an internal temperature of 160°F on an instant-read thermometer. Transfer the meatballs to a large skillet. Pour the barbecue sauce over top; stir gently to coat. Cook over medium heat, stirring occasionally, for about 5 minutes, until the sauce it hot and bubbly.
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Spoon the bbq sauce over the meatballs, dividing it between the two baking pans. Cover one of the baking pans with aluminum foil. Write the following instructions on the foil: Place prepared baking pan in the freezer for a meal at a later time. With the second baking pan, place in a preheated oven set at 350°F.
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BBQ Sauce. While the meatballs are in the oven, place the skillet that you cooked the shallots and garlic in, back on the stove over medium high heat. Add the olive oil. Add the ⅓ cup shallots for the bbq sauce and cook for 4-5 minutes. Add the 3 minced garlic cloves and saute for an additional 1-2 minutes.
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Add 1 tablespoon of butter to a non-stick Dutch oven to brown the meatballs. Every few minutes you should turn the meatballs gently to brown on every side. Ensure that the meatballs retain their proper shape as you turn them. Add broth to the meatballs and allow to simmer on low heat for 15 minutes.
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Add the meatballs to the skillet, working in batches if needed, and cook for 3 minutes per side or until browned. While meatballs are cooking, whisk together the ketchup, water, and onion soup mix in a small bowl. Spoon the mixture over the browned meatballs and place in the oven to bake for 20 minutes.
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Place the meatballs at least an inch apart on the baking sheet. Bake in a preheated 450℉ oven for about 13 minutes. Depending on the size, you may need to adjust the time. Be sure to check for doneness. Add BBQ Sauce. Brush your favorite barbecue sauce on top of the meatballs and broil them for a couple of minutes.
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For the Meatballs. Preheat the oven to 375. Remove the frozen meatballs from the bag and place with space between them on a prepared baking sheet (spray the baking sheet with non stick spray first) Place the pan of frozen meatballs into the oven on the middle wrack and bake for 20 minutes turning half way through.
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Juice the orange and add the fresh orange juice to the pot. Whisk everything together until combined. Add 12-18 frozen meatballs to the pot and gently stir to coat with the BBQ mixture. Place the pot over medium-low heat, cover, and allow the meatballs to thaw as the sauce heats up. About 10-15 minutes.
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Directions. Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish.
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Preheat the oven to 350 degrees Fahrenheit and bake the covered frozen meatballs and sauce ingredients for 30-40 minutes, or until cooked through. What are some other side dishes that I can serve.
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To start, preheat your oven to 350 degrees Fahrenheit. While the oven is heating up, arrange the frozen meatballs in a single layer on a baking sheet. Make sure to use a baking sheet with raised edges to prevent any BBQ sauce from spilling over. Once the oven is fully preheated, place the baking sheet in the oven and bake the meatballs for 15.
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Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Use a spoon or your hands to gently mix ingredients until just combined. (Overmixing can lead to tough meatballs.) Roll 30 meatballs about 1 1/2-inch in diameter and arrange in a single layer on the prepared baking sheet. Bake the meatballs for 10 minutes, then remove the sheet tray.
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Place the frozen meatballs, single-layer, in a baking pan. Cover with the BBQ sauce and bake covered at 350 degrees for 30 minutes. Remove the cover and continue baking for another 30 minutes. You could also prebake the meatballs on a large baking sheet at 375 degrees for about 25 minutes until browned. Cool completely and freeze.
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Mix ground beef, cracker crumbs, chopped onion, milk, eggs, and salt in a large bowl. Roll out 20 meatballs and arrange on a baking sheet with a rim. Whisk together the ketchup, water, brown sugar, and nutmeg in a bowl. Pour mixture over meatballs. Bake in the preheated oven until the meatballs are no longer pink in the center, about 45 minutes.
