12 hrs 30 mins
These are fantastic (and fantastically convenient) basic meatballs. I love the fact that I can get 4 batches of meatballs made all at once. When I cook them in spaghetti sauce, I normally serve half of them over pasta, and then use the other half to make meatball subs. I try to keep these in my freezer at all times. (Cooking time is freezing time.)
My Private Note
Units: US | Metric
- 2Mix together the beef and pork with your hands until well-integrated.
- 3Add the rest of the ingredients and mix to combine.
- 4Cover a sheet pan with wax paper. Form the mixture into 48 1-inch meatballs, placing them on the pan as you go, spacing them out so they're not touching each other.
- 5Cover the top of the meatballs with plastic wrap, and place the pan flat in the freezer.
- 6Freeze for at least 12 hours.
- 7At this point, transfer the frozen meatballs in batches of 12 to quart sized freezer bags.
- 8TO SERVE:.
- 9Defrost 1 bag of meatballs.
- 10Turn the oven on to 350 degrees.
- 11Pour a jar of your favorite spaghetti sauce (or your favorite recipe) into a deep 4 quart baking dish and place it in the oven.
- 12Brown the meatballs on all sides in a skillet.
- 13Carefully submerge the meatballs in the hot sauce, and return the dish to the oven.
- 14Bake for 30 minutes.
Browse Our Top Spaghetti Recipes
You Might Also Like...View All Spaghetti Recipes
Nutritional Facts for Meatballs for Spaghetti Sauce [freezer]
Serving Size: 1 (72 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 180.3
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 4.0 g
- Cholesterol 73.3 mg
- Sodium 285.3 mg
- Total Carbohydrate 4.9 g
- Dietary Fiber 0.3 g
- Sugars 0.4 g
- Protein 15.5 g