cooking 101: the best meatballs
Bake a big batch of meatballs and freeze half for later.
Prep 20 minutes.
Total 38 minutes.
Makes 8 servings, 4 meatballs each.
what you need
- 2 lb. ground beef
- 1 pkg. (6 oz.) Stove Top
- Stuffing Mix for Chicken
- 1 1⁄4 cups water
- 2 eggs
make it1. HEAT
oven to 400ºF. Line 2 (15×10×1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1 1⁄2-inch) balls, using 1⁄4 cup for each.
16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use. (See Tip, below.)
4. TIP Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in the freezer so meatballs freeze individually. Store up to 3 months. Thaw in the refrigerator several hours before using as desired.