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Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
If you don't have 2 rimmed baking sheets, you use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
* 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.
I used 1 cup of sour cream and 4 jars of gravy and added onions to the gravy and cooked the meatballs a little longer in the gravy. This was very good and will make this again!
This recipe is very tasty, however, instead of using the 12 oz. jar of gravy, I would use the 18 oz. jar and 3/4 C. sour cream. As the recipe is now, it doesn't make enough gravy to cover the meatballs & pasta. Yes, I did only use 16 of the meatballs & froze the rest.