We make homemade meatballs several times a month. We use them when we make spaghetti, in a meatball sub or use as an appetizer like Swedish Meatballs. When I make homemade meatballs I like to double and triple-up the below recipe. I let them fully cool and then freeze some of them for later use. Yes, they freeze well. When needed, I can thaw in the refrigerator or in the microwave using the defrost setting. They’ll keep up to 12 months in your freezer if you package them correctly.

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Classic Homemade Meatballs Recipe

1 lb. lean ground beef
1 large egg
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp. basil flakes
3 tsp. garlic powder
3 tsp. Italian seasoning blend
1/4 tsp. salt
1/8 tsp. ground black pepper
2 tsp. olive oil

In a large mixing bowl combine together the lean ground beef, large egg, seasoned bread crumbs, grated Parmesan cheese, basil, garlic powder, Italian seasoning blend, salt and ground black pepper until everything is mixed together. Using your hands…form the meat mixture into 1 1/2″ to 2″ balls.

Place the olive oil into a skillet. Heat up the olive oil using medium to medium-high heat. Place the meatballs into the hot oil. Simmer for 6-9 minutes or until the centers are no longer pink. You’ll need to stir them a few times to get all sides of the meatball browned. Remove from heat.

You can use these meatballs in your favorite recipes. Store all leftovers in the refrigerator in an airtight container.

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I use our Cuisinart Automatic Frozen Yogurt, Ice Cream and Sorbet Maker 3-4 times a week during the summertime. If you don’t own one…I highly recommend it. It’s so easy to use! Just last week I whipped up a batch of homemade strawberry banana ice cream using fresh strawberries picked from our garden and frozen bananas I had in our freezer.  It’s one of our favorite ice cream recipes.

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This recipe utilizes fresh strawberries and frozen bananas. It’s light, sweet and creamy. The recipe yields about 5 cups (1/2 cup servings). I recommend that you use a strawberry huller when prepping the fresh strawberries for this recipe. For the frozen bananas…I toss 2-3 bananas into my freezer with the peels-on overnight. Just slip the bananas into a zipper closure freezer bag to help protect them from freezer odors.

Strawberry Banana Ice Cream Recipe

1  cup fresh strawberries, hulled
2-3 bananas, peeled and mashed
3/4 cup whole milk
2/3 cup granulated sugar
pinch of salt
1 1/2 cups heavy cream
1 1/2 teaspoons pure vanilla extract

Put the strawberries into the bowl of a food processor (I use my NINJA Blender). Pulse strawberries until rough/finely chopped depending on your preference. Under running water at the kitchen sink (warm water) run it over the bananas to slightly thaw them. It will also make peeling off the peel easier. Once you have the peels off, cut the banana into chunks. Toss into the food processor or blender along with the strawberries. Blend until both are combined together. Reserve in a bowl.

In a medium sized bowl, use a hand mixer on the low speed setting or a whisk to combine the milk, granulated sugar and salt until the sugar has dissolved. Stir in the heavy cream and pure vanilla extract. Stir in the reserved strawberries and bananas with all juices. Cover and refrigerate for 1 to 2 hours or overnight.

Turn on the Cuisinart Ice Cream Maker. Pour the mixture into the frozen freezer bowl and let mix until thickened, about 20-30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 10 minutes before serving.

Check out our homemade chocolate ice cream recipe and the strawberry ice cream recipe right here on our blog. Both are equally delicious!

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