contact us

We would love to hear from you! Please use the form on the right to contact us. Thank you for your interest in Hank Nelson Herefords. 

Phone
Phone
Or tell us where we can give you a call...

4017 SR 4 West
Rosburg, WA 98643
United States

360 465 2291

For a generation we have been working to create a better breed of beef to enhance your production and improve bloodlines.

Amy's Blog

Life on a farm in rural southwest Washington.

Make- Ahead Meatballs

Linda Nelson

3 lbs. ground beef
6 oz. can evaporated milk
1 c. oatmeal
1 c. cracker crumbs
2 eggs
1/2 c. chopped onion
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tsp. chili powder (opt.) or 1 tsp. chili pepper flakes (for a spicy meatball)

 

SAUCE: for one dozen meatballs

1 tsp. liquid smoke (optional)

1 c. catsup
1/2 c. brown sugar
1/4 tsp. garlic powder
2 tbsp. chopped onion

 

Combine meatball ingredients and shape in walnut size balls. Place meatballs in single layer on wax paper lined cookie sheets; freeze solid.( Optionally, pre-bake them at 350 for 30 min.) When ready to use place frozen meatballs in pan and pour the sauce over them. Bake at 350 degrees for 1 hour. 72 meatballs

IMG_2679.JPG

This recipe is easy and makes six dozen meatballs. I use the red pepper flakes and I prebake them before they are frozen. The pan on the left was baked on parchment.

These tools came in handy, a pastry cutter for mixing the meat, meat hammer for pounding soda crackers, and the little gizmo at the bottom is a meatball maker. You don't have to use any of these but I love my kitchen toys.

 This recipe from Norma Bennett