They are easy to make.
They freeze well for a quick appetizer, sandwich or pasta dinner.
Are you sold yet?
Years ago, when I tried to make my own, I would become frustrated with rolling the balls and trying to fry them in a pan.
They would fall apart and make a mess.
As a result, I never made meatballs until these freezer ones came along.
So easy. Just pop 10 of 'em in the microwave for 3 minutes and they were ready!
In this economy, I am determined to make as much as I can from scratch....
I made a big batch of meatballs, froze them, and we have been enjoying them since.
My father in law came over today for a quick visit and I asked him if he wanted some spaghetti and meatballs.
He raved over the meatballs. Couldn't get over them.
That's quite a compliment! And he's half Italian!
I learned a couple of things about making a good meatball. Mix the ingredients by hand - if you use an electric mixer, they will turn out tough.
A cookie scoop comes in real handy....the large 2 T. size.
Sausage plus hamburger is an awesome combination!
And frying them?
Baking 'em is the way to go!
Pair these moist meatballs with your favorite spaghetti sauce...
Or maybe in a crusty bread for a meatball sandwich,
Or as an appetizer....
Anyway you want 'em, they are simply...
1 pound lean hamburger
1 pound sausage (Italian, Mild, Hot, Maple...you choose!)
4 slices of bread, torn in small pieces
1/2 c. grated Parmesan cheese
2 T. dried parsley
2 t. salt
1 t. pepper
4 t. minced garlic
Mix meat, eggs, bread, cheese, parsley, salt, pepper, and garlic in a large bowl until thoroughly combined.
Form meatballs with large cookie scoop (2 T. size).
Bake at 425 degrees for 12 minutes.
Use these as an appetizer, or in your favorite spaghetti sauce served over pasta or as a meatball sandwich.
This recipe makes a bunch - about 39 meatballs. They freeze well in a freezer safe Ziploc bag.
To reheat, take 10 meatballs out, place in a microwave safe dish, covered, and microwave on high for 3 minutes.