Ree Drummond's All-Purpose Freezer Meatballs | The Pioneer Woman | Food Network
Ree whips up a big batch of meatballs to freeze and have on hand for meals! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/94Uiely. Get the recipe ▶ https://ift.tt/FQ4zLts Subscribe to Food Network ▶ https://ift.tt/Jw1pAKb Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! All-Purpose Meatballs RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr 15 min (includes firming time) Active: 1 hr 5 min Yield: 125 meatballs Ingredients 5 pounds ground beef 1 1/2 cups plain breadcrumbs 1/2 cup milk 1/4 cup heavy cream 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons grainy mustard 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 4 large eggs 2 tablespoons olive oil Directions To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/yFVQGv5 ▶ WEBSITE: https://ift.tt/VIG4Upj ▶ FULL EPISODES: https://ift.tt/sMnrS9Z ▶ FACEBOOK: https://ift.tt/d4sjnfI ▶ INSTAGRAM: https://ift.tt/lzuA7cY ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #AllPurposeFreezerMeatballs Ree Drummond's All-Purpose Freezer Meatballs | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=xbTvZBSPWIY
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