Ree works up a big batch of meatballs to freeze and have on hand for meals!
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All-Purpose Meatballs
DISH THANKS TO REE DRUMMOND
Level: Easy
Total: 1 hr 15 minutes (includes firming time).
Active: 1 hr 5 minutes.
Yield: 125 meatballs.

Active ingredients.

5 pounds hamburger.
1 1/2 cups plain breadcrumbs.
1/2 cup milk.
1/4 cup heavy cream.
1/4 cup sliced fresh flat-leaf parsley.
2 tablespoons rough mustard.
1 teaspoon salt.
1 teaspoon newly ground black pepper.
1/2 teaspoon red pepper flakes.
4 big eggs.
2 tablespoons olive oil.

Instructions.

To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a big 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 tighten.

To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Include the meatballs in batches, making certain not to overcrowd the pot. Cook, turning the meatballs to make certain they brown all over, 5 to 7 minutes per batch. Drain pipes on paper towels.

Freezer directions: Put the prepared meatballs in a single layer on baking sheets and take into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

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Ree Drummond's All-Purpose Freezer Meatballs|The Pioneer Female|Food Network.