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4 doz. or 12 servings, four meatballs each
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Bake meatballs as directed; cool. Pack loosely in large freezer-weight resealable plastic bags. Place in freezer with bags laying flat so that meatballs will freeze individually. Store in freezer up to 2 months. Thaw in the refrigerator several hours or overnight.
Prepare as directed, substituting 4 pouches (1 cup each) thawed frozen BOCA Ground Crumbles for the ground beef. Reduce baking time to 10 to 12 min. or until "meatballs" are heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
These meatballs were really good. I did take other posters advice and swap out the BBQ sauce for Italian salad dressing and they turned out great! I especially like that the recipe made so much and I had lots left over to freeze.
Made these as an appetizer and they were gobbled down with rave review before most of the other food was touched!
I halved the recipe and it still made enough for 2 dinners (for 3 people.) We didn't like the taste of the BBQ sauce when paired with spaghetti, but agreed it would make a great appetizer meatball. I will try using pasta sauce or spaghetti sauce next time instead of the bbq when making spaghetti & meatballs. Loved the texture!