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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


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