Meatballs and more madness

Thanks to everyone for your encouraging words on the master bedroom makeover.  I was feeling pretty overwhelmed and discouraged about it the other night so hearing such nice comments motivated me to keep calm and carry on!  Randy let me know about a contest by Ivory Homes which I am thrilled about, but the entries are due this Monday by 5 pm.  Holy. Crap.  That means that in 4 days I need to complete the following:

• Buy, cut, and install the rest of the picture frame moulding
• Caulk, prime and paint the moulding
• Paint and glaze second night stand, and paint/clean up hardware for both stands
• Recover two lamp shades
• Paint and cut to size new curtain rod
• Hang rod
• Buy and install new chandelier
• Sew (2) shams
• Sew decorative pillows (I'm planning on about 5 right now)
• Buy wall paper for picture frames
• Print black and white prints for other frames
• Paint and assemble frame for my SLC temple picture
• Hang wall art
• Clean all of my bedding
• Clean my room- doesn't sound like a huge feat but if you saw the condition of my room right now, you'd understand
• Last but not least- I had intended on sewing the additional cross section fabric onto my curtains.  I won't be able to get the fabric in time however, so I need to come up with a temp solution for the "photo shoot"

Oh, I also need to find a great photographer to come and shoot the pics at promptly 4:59 since I'm sure I'll be scrounging to finish up until that last minute.  I have two rehearsals with my students tomorrow, and just as a side note my sweets will be out of town this weekend.  No biggie.

If I'm alive on Monday, I'll chat with you all then.  Until then, enjoy these marvelous meatballs that we made for freezer meal night.  These are FABULOUS and you don't have to freeze them.  Enjoy :)

Mini Meatballs (doubled the original recipe)

*** Note- this recipe is enough to serve 5 families***

Source: Freeze Happy

Prep Time: 25 minutes
Cook Time: 15-25 minutes
Yield: 180 meatballs

Ingredients:

2 large onions, grated                                                 

3 cups fresh grated parmesan

18 tsp minced garlic                                       

6 tsp salt                                                         

6 large eggs                                                    

2 tsp ground black pepper                                          

1.5 cups Italian style bread crumbs                        

6 lbs ground meat (3 lbs ground beef, 3 lbs ground turkey)

½ c ketchup                                                        

1.5 cups chopped fresh parsley                                  

Approx 6 tsp dried basil                                              

To Prepare

-Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt and pepper to a large bowl and blend. Mix in the turkey and ground beef...making sure to NOT over mix. Working the meat too much will make it tough.

- Shape the turkey mixture into 1 inch-diameter meatballs. Cover  cookie sheet with waxed paper. Place meatballs on baking sheet, Flash Freeze.  Put meatballs in freezer bags until ready to serve.

To Serve:

-Defrost meatballs the morning of the day that you intend to bake them (My sister pulled hers right out of the freezer and baked them frozen without defrosting first and she said they still turned out wonderfully).

 Bake meatballs on Teflon (dark) cookie sheet at 400* for 15-25 minutes or until internal temperature reaches 160*F. If you like them a bit more browned than they turn out, just stick them under a low broiler until desired brown crust is added (yummm....my favorite part).

You can use these meatballs in so many different dishes.  We served ours with a bottle of marinara sauce over rice, with a green salad.  A meatball sub on a hoagie with marinara and melted provolone would be to die for.  These are hands down the best meat balls I have ever had.  I LOVE this recipe.

Note: Do not overcrowd the meatballs on the pan...I get 4 rows across and 6 down on a standard rimmed baking sheet. You can bake two sheets at once, but switch racks halfway through cooking time.
- Store in ziplock bag in freezer for up to 1 year.