Meatballs for Spaghetti Sauce [freezer]

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Total Time
12hrs 30mins
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.)

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Ingredients

Nutrition

Directions

  1. MEATBALLS:.
  2. Mix together the beef and pork with your hands until well-integrated.
  3. Add the rest of the ingredients and mix to combine.
  4. 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.
  5. Cover the top of the meatballs with plastic wrap, and place the pan flat in the freezer.
  6. Freeze for at least 12 hours.
  7. At this point, transfer the frozen meatballs in batches of 12 to quart sized freezer bags.
  8. TO SERVE:.
  9. Defrost 1 bag of meatballs.
  10. Turn the oven on to 350 degrees.
  11. 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.
  12. Brown the meatballs on all sides in a skillet.
  13. Carefully submerge the meatballs in the hot sauce, and return the dish to the oven.
  14. Bake for 30 minutes.
Most Helpful

4 5

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.