Meatza, Meatball, and Burger Base
I like to have pre mixed meats in the freezer for later. This is Italian spiced and can be used for a few different things. If I feel like making burgers, meatza, meatloaf, lasagna or meatballs all I have to do is thaw the pre-mixed meat, form it and cook.
2# Grass fed Ground Beef (13.77)
2 med Italian sausage
1 hot Italian sausage (5.19)
¼ onion (.19)
1 egg (.23)
Total Cost $19.19
Servings: I divided this into 4 parts to use for different things each part is probably 2-3 servings We’ll call it 8
Cost per serving $2.40
Dice the onion and either throw it in raw or saute it in your fat of choice. Then throw all the spices in, the egg. I threw some of the sauce that was cooking on the stove in too.
Skin the sausage and put that and the ground beef in and mix. If you happened to put your ground beef in the spot in your fridge that happens to be weirdly cold I wish you better luck than I had.
You can't tell from the picture but this is all nearly frozen!
Mixing this was nearly frostbite inducing. Then I divided the whole thing into 4 and put 3 in bags for the freezer. The last 1 was made into meatza for lunch. Yum!
Divided for freezing
This is a family tradition. Growing up on Sunday mornings a pot of sauce went on the stove. Then we all made meatballs and when they were baked they went in the sauce pot. A few hours later a pot of salted water went on the stove for pasta and then we all sat down and ate a big old plate of pasta. The rest of the week a lot of our lunches were made from that leftover sauce and meatballs. Now that I eat paleo/primal sauce gets used for different things. Meatballs are still a go. Meatza instead of pizza. Some paleo “lasagna” made with lots of veggies instead of pasta. A pot of sauce is versatile and delicious. A pot of sauce in your freezer means lots of quick meal options.
2 Red Peppers (2.58)
2 cans crushed tomatoes (2.50)
2 cans tomato paste (1.78)
1 onion (.67)
fresh basil (2.69)
Total Cost $10.22
Servings: The number of servings is a bit hard to figure out. I’m going to call it 16
The cost per serving $.64
First throw the peppers in the oven to roast. I usually throw them in at 400. While the peppers are doing their thing I chop up the onion, and garlic, and brown in it some butter.
Then throw the tomatoes in the pot and the dried spices.
I like to chiffonade my basil because you get big chunks of basil in your sauce. Stack all the basil leaves up with the biggest ones on the bottom and roll them up and chop it.
I do this twice, once when you start the pot and once right before it’s done. When the peppers are done peel them and either chop or puree them and throw them in the pot too. Turn the pot down to simmer and let it go for an hour or more. If you’re making meatballs throw them in the pot too. The flavors get to be really good when they cook together. When it’s done throw in a little more basil fore that fresh taste.
I usually freeze my sauce in different sized protions. One big enough for a lasagna and the rest goes into smaller sizes for meatza, meatballs or braised dishes.