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    Make-Ahead Italian Meatballs


    Source of Recipe


    COUSIN JUNE

    List of Ingredients




    1 lb. lean ground beef
    1 medium onion, chopped (1/2 cup)
    1/3 cup dry bread crumbs (any flavor)
    1/4 cup milk
    1 egg
    1 tsp. salt
    1/8 tsp. pepper
    1 cup chili sauce
    1/2 cup cold water
    1 jar (12 oz.) tomato pasta sauce, any variety
    1 tsp. yellow mustard



    Recipe




    Heat oven to 400º F. (200º C). Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1" balls. Place in ungreased 13x9x2" rectangular pan. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. To serve immediately, continue as directed--except decrease simmer time to 15 minutes. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially-frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-qt. saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.
    Makes 30 appetizers.
    Note: With a 90-day freezing limit, can be made this week, saved for Thanksgiving or Christmas




 

 

 

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