When I eat veggie burgers and spaghetti with veggie pasta sauce, my sweet husband will be eating yummy cheeseburgers and spaghetti with meatballs. Together, we made up a large batch for the freezer. Both recipes are from Jamie Oliver’s Food Revolution Cookbook.
In the left bowl, for hamburgers, we have 3 pounds of ground beef and 3 eggs. On the right, for meatballs, we have 1 pound each of maple breakfast sausage and ground beef, as well as 2 eggs.

Breadcrumbs…

Parsley, mustard…

More spices…

After mixing, divide the hamburgers into 6 patties per pound. I made balls of the meat mixture and then flattened them into patties once they were in freezer bags.

I used a cookie scoop to divide out the meatballs into 48 meatballs (this picture shows 46, but I took meat from other meatballs to make 2 more). After using the cookie scoop, I made each meatball round by rolling them in my hands.

Here they are in the zip baggies, meatballs on the left and hamburgers on the right.
To cook them, take out the number that you want and defrost in the fridge or microwave. Pre-heat your frying pan (or grill) very hot and turn it down to medium when you put in the meat (with some EVOO). Cook the burgers about 3 minutes per side, and the meatballs until they are no longer pink inside (10 min. or less).
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