Prep 30 mins
Cook 12 hrs
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.)
- 453.59 g lean ground beef
- 453.59 g ground pork
- 236.59 ml breadcrumbs
- 2 eggs, lightly beaten
- 4.92-9.85 ml salt
- fresh ground black pepper
- 118.29 ml freshly grated parmigiano-reggiano cheese
- Mix together the beef and pork with your hands until well-integrated.
- Add the rest of the ingredients and mix to combine.
- Cover 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.
- Cover the top of the meatballs with plastic wrap, and place the pan flat in the freezer.
- Freeze for at least 12 hours.
- At this point, transfer the frozen meatballs in batches of 12 to quart sized freezer bags.
- TO SERVE:.
- Defrost 1 bag of meatballs.
- Turn the oven on to 350 degrees.
- Pour a jar of your favorite spaghetti sauce (or your favorite recipe) into a deep 4 quart baking dish and place it in the oven.
- Brown the meatballs on all sides in a skillet.
- Carefully submerge the meatballs in the hot sauce, and return the dish to the oven.
- Bake for 30 minutes.
The meatballs are good,a nice texture & they stay together very well. Nothing to write home about but good. I just browned the meatballs (12 of them) poured a 1 lb. 10oz. jar of Ragu over them in the skillet & let them simmer for 1/2 hr. That much sauce seems to cover 1/2 of a one pound box of cooked spaghetti. At my house the recipe served three of us. Four meatballs each & a generous amount of Spag. & sauce.