This recipe is courtesy of Cuisine @ Home magazine issue 35. This recipe was originally called Basic Meatballs but after making it, I find it more than "basic!" Cook ahead and freeze...place waxed paper on a sheet pan; space cooked meatballs on paper and put in freezer until hard. Remove to a zip bag and freeze. Take out what you'd like and enjoy! You can make smaller meatballs by reducing the scoop to a 1/8 cup measure.