Step 1

Prep: Cut pork meat into 1.5-2” pieces, disposing any blood vessels or little unnecessary things and place pieces into large sieve. (Optional, but I like to rinse cut meat pieces in cold water to wash off any blood etc. Leave in sink for any excess water to come out from sieve for 5-10 minutes until you’re ready for the next batch. Line paper towel with a cloth towel or cutting board. Transfer washed meat onto the paper towel, and with a second piece of paper towel, pat dry any excess water).

Step 2

Grind: Grind meat pieces, and weigh out ground meat into plastic freezer bags. (For example, I do 2.5 lb for oven meatballs, 1.5 lb for fried meatballs, 8 oz for meatball soup, etc. )

Step 3

Store: Press bagged ground meat down to about 1” thick so it thaws faster when you need it. Refrigerate any ground meat you’re going to use same or next day and freeze the rest. (Avoid storing ground pork in refrigerator for more than 2 days).