Making a large batch of meatballs and red sauce is a great way to feed a crowd, or to have some leftovers for later. This recipe is simple to follow and the delicious result is sure to please your family and friends. Whether you’re hosting a party, bringing food to a potluck, or just want a lot of food in the freezer, this recipe is the perfect solution. Read on to find out how to make a huge batch of meatballs and red sauce!
The benefits of cooking in bulk
Cooking in bulk can be incredibly useful and time-saving. For example, if you are cooking a large family meal or preparing food for a party, bulk cooking can save you a lot of time and energy. Not only that, but it can also help you save money. Buying ingredients in bulk is often cheaper than buying them individually, and the time saved on having to cook multiple meals each week can help you become more efficient with your time.
Bulk cooking is also a great way to make sure you always have something nutritious to eat. You can prepare and freeze meals so they’re ready whenever you need them, making it easier to stick to a healthy diet. Cooking in bulk also allows you to create variety. By prepping multiple dishes at once, you’ll have plenty of options to choose from throughout the week.
Lastly, bulk cooking helps reduce food waste. When you buy ingredients in bulk, you won’t be left with an excess of items that will likely go bad. Instead, you can use all of your ingredients and cook meals that can easily be stored in the freezer for future use.
Why this recipe is perfect for cooking in bulk
Cooking in bulk is an excellent way to save time and money, as well as providing leftovers for future meals. This recipe is the perfect choice for bulk cooking due to the fact that it yields a large quantity of meatballs and red sauce. The ingredients are also simple, inexpensive, and easy to find, making it a great option for those looking to make a lot of food on a budget. The steps to make the recipe are straightforward and it doesn’t take too long to prepare. Plus, you can freeze the cooked meatballs and sauce for later use, so you don’t have to worry about them going bad. Cooking this recipe in bulk is a great way to save time and money while making a delicious meal. Once all of your ingredients are gathered together, start by preheating your oven to 350 degrees Fahrenheit and grease your baking sheet. Then mix your ground beef, breadcrumbs, egg, onion, garlic, parsley, oregano, salt, and pepper together in a large bowl until everything is fully combined. Form the mixture into one-inch balls and place them on your baking sheet, then bake in the preheated oven for 15 minutes or until fully cooked. While the meatballs are baking, begin making your red sauce by heating olive oil in a medium-sized pot over medium heat. Add garlic and onion and cook until soft before adding tomato puree, oregano, basil, salt, pepper, sugar, and bay leaves. Simmer for 15 minutes before removing from heat. Finally, add your cooked meatballs to the pot with the red sauce and stir until everything is combined. Serve hot over your favorite pasta dish or enjoy with some crusty Italian bread!
How to cook the meatballs and red sauce
Cooking a large batch of meatballs and red sauce is a breeze! All you need is some ground beef, Italian herbs and spices, crushed tomatoes, and your favorite seasonings.
To get started, preheat your oven to 375 degrees Fahrenheit. Next, mix the ground beef with some Italian herbs and spices in a large bowl until well combined. Once everything is mixed together, shape the mixture into small meatballs. Place the meatballs on a baking sheet and bake in the preheated oven for 15-20 minutes until cooked through.
Once the meatballs are cooked through, remove them from the oven and set aside. In a large saucepan, heat some olive oil over medium-high heat. Add some minced garlic and sauté until fragrant. Add the crushed tomatoes and bring to a boil. Reduce the heat to low and let simmer for 10 minutes or until the sauce has thickened.
To finish off the sauce, add the cooked meatballs to the saucepan and stir gently to combine. Simmer for an additional 10 minutes or until the flavors have had a chance to meld together. Serve over pasta with your favorite toppings, such as grated parmesan cheese and chopped parsley. Enjoy! If there are leftovers, they can be stored in airtight containers in the refrigerator for up to three days. To reheat, place the leftovers in a skillet over medium heat and allow it to come to a gentle simmer. If desired, you can also freeze the leftovers for up to three months. When ready to eat, thaw overnight in the refrigerator before reheating it in a skillet. Meatball subs can also be made using this recipe – just cut up some crusty sub rolls and fill it with the meatball and sauce mixture. Top with melted mozzarella cheese and broil until golden brown. For a heartier meal, serve alongside roasted vegetables or a simple salad. With these tips, you’ll be able to enjoy delicious homemade Italian meals whenever your heart desires. Buon appetito!
How to store the cooked meatballs and sauce
Storing your cooked meatballs and sauce is an important part of making a large batch. After you have cooked the meatballs and sauce, you should let them cool before transferring them to storage containers. Be sure to label the containers with the date that they were made.
If you plan on eating the meatballs within the next three days, it is best to store them in an airtight container in the refrigerator. The sauce can also be stored in an airtight container in the refrigerator or freezer. When ready to eat, simply heat up the sauce and meatballs in a saucepan or microwave.
For longer storage, you can freeze the cooked meatballs and sauce. Make sure that they are tightly sealed in freezer-safe containers before freezing. When ready to eat, defrost the meatballs and sauce in the refrigerator overnight and then heat in a saucepan or microwave. For best results, it is recommended that frozen meatballs and sauce be consumed within 3 months.
Storing cooked meatballs and sauce correctly will help keep them fresh for as long as possible so that you can enjoy them for days or weeks afterwards!