After canning like crazy last week, I intended to take a break from all extra food preparation.
But on Monday, my family got together and cut up two beef. (The week before my brothers had done the killing and the beef had hung in the cooler for a week.)
I can't say it is my favorite family event, but the result of the evening was that everyone (six families now) took home lots of great beef.
Most of the ground beef went into one or two pound packs. But I knew it was the perfect opportunity to make some more quick meals so I asked for a pan of loose ground beef - and was given about 25 lb of ground beef.
Five pound of the beef I used to make beef jerky. (A first time experience - I'll tell you more in the next post.)
The rest of the beef I either made into meatballs or browned with chopped peppers and onions.
I mixed up the meatballs, formed them into balls, and browned them in the oven on my broiler pan. It is an easy way to make a lot of meatballs. I then froze them in meal sized portions.
Frozen meatballs are so handy to throw in the slow cooker with BBQ sauce for meatball subs. Or add to meatball soup.
I use the ground beef to make a quick batch of enchiladas, or spaghetti, or any other recipe that calls for ground beef browned with onions and peppers.
The best part of cooking several batches at one time is that I only made my pans dirty once. Making several batches only takes a little more time then making one batch. Why don't I do this more often?
If you are interested in freezer cooking and also slow cooker recipes - I loved this post on Crock Pot freezer meals. I made and froze several of her chicken recipes this summer and every one has been a winner to my family.