Make-Ahead Italian Meatballs

Directions

Heat oven to 400ºF.

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Mix ground beef, onion, bread crumbs, milk,

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egg, salt and pepper.

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Shape mixture into thirty 1-inch balls.

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Place in ungreased rectangular pan, 13x9x2 inches.

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Bake uncovered about 15 minutes or until no longer pink in center and juice is clear.

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Place meatballs on ungreased cookie sheet.

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Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and

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freeze no longer than 3 months.

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About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan.

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Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot. (To serve immediately without freezing, continue as directed--except decrease simmer time

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to 15 minutes.)

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Nutrition Information:

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1 Serving: Calories 65 (Calories from Fat 25 ); Total Fat 3 g

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(Saturated Fat 1 g); Cholesterol 15 mg; Sodium 270 mg; Total

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Carbohydrate 6 g (Dietary Fiber 0g); Protein 4 g Percent Daily

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Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 0%; Iron 2

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% Exchanges: 1 Vegetable; 1/2 Medium-Fat Meat

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*Percent Daily Values are based on a 2,000 calorie diet.

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Success

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Partially freezing the meatballs before putting them in a plastic bag ensures that the meatballs won't stick together and lose their shape when thawed.

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Planned- Overs

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These meatballs don't have to look the same the second time around. Crumble leftovers and stir into chili, pasta sauce or a sloppy joe or taco mix.

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