Freezer Meals

As a Working Mother, Relief Society President, and Visiting Teacher, I am always looking for easy ways to provide meals. Feeding people also seems to be my Primary love language. I have been researching the Once a Month Cooking or Freezer meals methods but have been somewhat disappointed with the recipes and results. Frankly, I also want it to be as quick and easy as possible, Alot of the recipes take all day effort and only produce 3-4 entrees. But I found a particular recipe book that I really like. One of the reasons, it utilizes Costco shopping which of course is my favorite, its economical and it fixes alot of entree's. Freezer meals are great, if I am working late or tired, Doug can pick what he wants out of the freezer and heat it up easily. One of the recipes that have been a big hit with Doug and kids is the Salisbury Meatballs and the Sweet and Sour Meatballs. When I made this recipe it took all day to make the meatballs from scratch, but I got the meat at a really good price so it was worth it. Next time, I will probably buy the premade frozen meatballs from Costco to assemble these entrees, much faster and at a little over $2/lb its almost as cheap as making them. I like that you can make a dozen meals in a matter of hours. Here's the recipes:

Freezer Meals- Meatballs (Makes 6 Entrees, 20 Meatballs ea.)
Salisbury Meatballs
6lbs of Lean Ground Beef 3 C. of dry bread crumbs 2/3 C. Milk
4 eggs, lightly beaten ¼ C. Minced Onion 2 T. Minced Garlic (18 cloves)
1 T. Salt 2 t. Black Pepper
Sauce
1 C. Butter 1 C. Flour 1 ½ lb mushrooms, cleaned & sliced
8 C. Water 2 T. Worcestershire 4 C. half&half or light cream
2 T. Beef Bouillon Granules 1 ½ t. Black Pepper 6 One Gallon Freezer Bags, labeled
Preheat oven to 500°
With Hands combine Beef, Breadcrumbs, Milk, Eggs, Onion, Garlic, and Salt & Pepper in large bowl. Shape into 1 to 11/2” meatballs, placing them close together on lightly greased baking sheet. Bake for 15 minutes or until center of meatballs is 160°. Cool Meatballs.
While meatballs are baking and cooling, melt butter in large stockpot over medium heat. Add mushrooms and cook, stirring, until soft (7 min.) Stir in Flour,will be lumpy-Cook stirring, for 2 minutes. Gradually stir in Water and Half/Half or Cream; Cook, stirring until sauce thickens, about 15 minutes. Whisk to make smooth sauce. Add Worcestershire, Bouillon, and Pepper; stir. Cool Sauce. (Sauce will thicken when reheated)
Divide Cooled Meatballs and Sauce evenly among freezer bag-Seal and Freeze.
To Cook: Thaw, pour into Casserole dish and bake 350°, uncovered, for 30 min. Serve over rice, mashed potatoes or noodles. Can also use Slow Cooker to reheat.

Sweet & Sour Meatballs
Prepare Meatballs as above.
Sauce:
2 C. Brown Sugar packed 1(106 oz) can pineapple tidbits, drained, juice reserved
½ C. Cornstarch ½ C. Soy Sauce 2 ½ C. Red Wine Vinegar
Add Raw Green Bell pepper, Onion or Carrot to bags before Freezing, if desired.
Mix Brown Sugar and Cornstarch in Large Stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 min. Cool.
Divide Cooled Meatballs and Sauce evenly in 6 bags, Divide drained pineapple tidbits evenly in bag. Seal and Freeze. To Cook: See above.