Mom’s Meatloaf Ball’s
(Note: Please be sure to read my Friend Stephanie Dayle’s note posted at the bottom of the page after reading this article. It goes into detail about canning eggs and milk.)
Canning meatloaf balls can be a pleasure to add to food storage. In the long run, it can save you money when the price of meat sky rockets and its easy to grab a jar if your hungry or want to make meatloaf balls for dinner.
There are a few different ways to make meatloaf balls out there. The way I do it is a little different from your basic recipe, but tastes delicious. Keep in mind, if you prefer the traditional way, then please do that way.
- 6-7 pounds of lean hamburger (I use Angus 90/10)
- 6 large eggs
- 3 cups whole wheat bread crumbs (or plain)
- 2 sweet yellow onions, diced (about 1 1/2 cups when finely diced
- 2-3 teaspoons salt (to taste)
- 2-3 teaspoons black pepper (to taste)
- 3/4 cup Worcestershire Sauce (original)
- 1 cup powdered milk, prepared
- 3 tablespoons minced garlic
- 3 tablespoons vegetable oil for sautéing onions and garlic
For the Glaze:
- 2 1/4 cup ketchup
- 1 1/2 cup brown sugar
- 6 tablespoons Worcestershire sauce (original)
- 3 tablespoons distilled white vinegar
- Combine all the ingredients to make the glaze. Mix well and set aside.
- Adjust your oven rack to lower middle position. Preheat oven to 350° F.
- Heat vegetable oil in a pan on medium-high heat. Sauté the onions and garlic until onions are caramelized and golden brown. (about 5 minutes string occasionally.) This will bring out the sweetness of the onion.
- In a small mixing bowl, combine your wet ingredients; Eggs, milk, Worcestershire sauce, and half of the glaze you made earlier. Use a fork to mix well.
- In a large mixing bowl, combine meat, bread crumbs, salt, pepper, browned onion/garlic mix, and wet ingredients.
- Using your hands mix ingredients quickly. You don’t want to overwork it but you want everything distributed evenly.
- Form mixture into 2 inch round balls and place on 2 baking sheets.
- Bake at 350° for about 25 minutes or until balls are firm.
While your meatballs are baking, get your pressure canner and supplies ready. Put your extra glaze in a sauce pan and get warm, but not boiling. You may even want to make another batch of glaze at this time. It really depends on how much glaze you want to add to the jars.
After your meatballs are cooked:
- Using wide mouth quart jars, place your meatballs in the jar and fill about half way.
- Spoon in your glaze sauce until jar is about half full.
- Fill jar the rest of the way with meatballs leaving a generous 1 inch head space.
- You can add one or 2 more tablespoons of sauce on top of those meatballs if you want, but it isn’t necessary.
- Remove air by gently tapping the jar on a dish towel or using a plastic utensil to push the meatballs around. Be careful not to smash them or cut them.
- Wipe your rims with a clean paper towel dipped in white vinegar.
- Put on lids and ringers and screw it finger tight.
- Place jars in your pressure canner, add water and 2 teaspoons white vinegar (to avoid rusting or mineral buildup) and vent for 10 full minutes.
- Bring to 11 pounds of pressure and process quart jars for 90 minutes. (pints for 75). If your manual suggests a different time and pounds of pressure, then follow your manual for canning ground beef.
- When processing is complete, let pressure drop completely. Remove jars from your pressure canner and wipe with a hot soapy dish cloth.
- Label the contents and date.
Pressure Canner I use This canner is a little more expensive. The reason I bought it though is because its has metal on metal seal and never requires you to replace gaskets or seals. They last forever though. Ive talked to women who have canners like this that were passed to them from their grandmothers, so for me the investment is worth it because I get my kids in on the action when we can around here.
Cheaper pressure canner
This recipe has made me a wonderful meal on many occasions, especially if I didn’t feel like cooking. I hope you enjoy it for many years to come.
Keepin It Spicy,
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Stephanie’s reply when asked about canning eggs and milk. (And shes very very experienced and done tons of research!)
Canning eggs themselves is not recommended (water bathed OR pressure canned) and can be dangerous. Canning ‘things with eggs in them’ – it depends on what it is. In this case I would say its harmless as the eggs is mixed in with the meat balls and is not left in solid form. The heat from the pressure canner will have no problem penetrating the egg in this way and cooking it to the appropriate temperature. The only thing I would be cautious of would be the milk and bread crumbs – both of which are not recommended ingredients to can with. The theory behind the bread crumbs is that like rice, they expand. The theory behind the milk is that milk and butter are low acid products that “support the outgrowth of C. botulin and toxin formation in a sealed jar at room temperature. Fats in milk can protect botulism spores and toxins from heat if they are in a product during a canning process. So it’s all up to each person how much risk they want to take while preserving food.
To clarify this even further the information regarding milk – is mostly in regards to canning milk solely and using milk in condensed soup recipes. Both of which are a NO NO for canning for that reason. In my opinion using milk as a ‘binder’ like what was done in this recipe would be ok. Especially since shes cooked it in the oven first. There is always going to be some percentage of a risk when you can anything, I do not believe using milk in this manner would increase that marginal risk any more than usual. Hope I haven’t needlessly concerned anyone with my nerd-dom regurgitation of information. And I do apologize if I have. Long story short – I would can meat balls. But like JG said – not for a long period of time.