Week 10: Freezer Organization (Recipe: Aromatic Meatballs)

It’s week 10 of the 52 Weeks of Organizing. Just in case anyone is keeping track, you might have noticed I didn’t write about week 9. Don’t worry, I didn’t quit! One of my good friends stayed with me half of the week and we did lots of work. Our big organizing project was the closet in our hallway. It is so nice to look at and easy to get to everything now, but I sadly couldn’t figure out how to get a good photo of it since our hallway is so narrow.

So, on to week 10…!

Did you see my freezer before photo? Yuck! It’s was filled with bags of frozen veggies, all kinds of jars and containers that I threw in there throughout the last year when I had leftover ingredients or leftovers from meals, plus two cakes someone brought us that we didn’t get to eat, and whey whey and more whey from cheese making. I was also surprised at how much fruit was in there from last summer.

Freezer before

Here’s what I’ve done over the last week:

  • I started using up the various ingredients in the meals I made this week, including using whey in place of water in many recipes. I need to do this more regularly if I’m going to keep making cheese!
  • I condensed the multiple small containers of blueberries, raspberries and grapes into one larger container for each type of fruit. Since they are already frozen I don’t have to worry about them sticking together.
  • I scrubbed everything down because it was dirty from when I was storing scraps for compost in the freezer. What a relief to see a clean white surface!
  • I put a label between the lid and ring on each of the “can-or-freeze” jars (which are filled with the various soups we ate over the winter) and moved them into the box the jars came in to corral them.

Here’s what our freezer looks like now:

Working on freezer

This weekend I plan to cook some more meals to store. I love the square glass containers for dishes like lasagna because they can go into the oven after thawing a bit, which means I don’t dirty another dish. I haven’t figured out the best way to label them though. Does anyone else use these and have a good way to label them?

I’d also love to know any recipes you recommend for the freezer. One thing I plan to make and freeze this weekend is meatballs. We got this recipe from a cooking group we joined in the neighborhood that focuses on the teachings of the Weston Price Foundation. They are the tastiest meatballs I’ve ever had!

Aromatic Meatballs Recipe

Ingredients:

  • 1 small onion, minced
  • 2-3 tablespoons lard
  • 1-2 cloves garlic, finely minced
  • 1⁄2 teaspoon cumin
  • 1⁄2 teaspoon dried thyme leaves or 1 tsp. fresh thyme leaves, stems removed
  • 1⁄2 teaspoon dried oregano
  • 3⁄4 teaspoons unrefined sea salt
  • 1⁄4 teaspoon black pepper
  • 1⁄2 lb. grass-fed ground beef
  • 1⁄2 lb. pastured ground pork
  • 1 egg, from pasture-raised hen
  • 1⁄4 cup raw grass-fed cream

Directions:

  1. Saute the onion in the lard. When soft add the garlic, cumin, thyme, oregano, sea salt and black pepper.
  2. Pulse mixture in food processor with meat, egg, and cream. Form into large meatballs (about 8 in all) and refrigerate until you are ready to cook them. (Long-term option: after meatballs have chilled for a few hours you may re-form them into neatly shaped balls and freeze.)
  3. To cook: simmer in broth or marinara sauce (about 8-10 minutes) or fry by heating a few tablespoons of lard in the frying pan and frying them on low-medium heat, turning frequently.