From the positive comments, I knew this was a good recipe, so I decided to make enough meatballs to freeze. I used 3 lbs of hamburger and 1 lb of mild Italian sausage. I then quadrupled the other ingredients for the meatball mixture, then cooked 12 of them (30 minutes, not 20) and put the others on a waxpaper-lined baking tray in the freezer. After 2 hours, I took the frozen meatballs out and packaged them 12 to a package using my handy-dandy Food Saver (freezer bags would work fine). Now I have 3 more dinners worth of meatballs for sandwiches or spaghetti. Some comments said they added salt to this recipe. I'm a salt lover, and I didn't think it needed additional salt. I have always bought frozen meatballs in the past, but I'll be making my own from now on....these are so easy and taste so much better!! Thanks for a really good recipe!!
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From the positive comments, I knew this was a good recipe, so I decided to make enough...