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Recipe

Make-Ahead Italian Meatballs

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Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!

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( 118 Ratings)

118 Ratings

5 Stars 57%

4 Stars 22%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 18 )

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PREP TIME 15 Min
TOTAL TIME 30 Min
SERVINGS 30

1: pound lean ground beef

1: medium onion, chopped (1/2 cup)

1/3: cup Progresso® dry bread crumbs (any flavor)

1/4: cup milk

1: egg

1: teaspoon salt

1/8: teaspoon pepper

1: cup chili sauce

1/2: cup cold water

1: jar (12 ounces) tomato pasta sauce (any variety)

1: teaspoon yellow mustard

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1 Heat oven to 400ºF.
2 Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
3 Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
4 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.
5 About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

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Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 65

(Calories from Fat 25 ),

Total Fat 3 g

(Saturated Fat 1 g,),

Cholesterol 15 mg;
Sodium 270 mg;
Total Carbohydrate 6 g

(Dietary Fiber 0g,

Protein 4 g;

Percent Daily Value*:

Exchanges:

1 Vegetable;

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

Review & Comments

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1 - 3 of 18 Reviews View All

Posted 2/3/2012 10:43:31 AM REPORT ABUSE LRod319 said:

Rating:

These meatballs are great. Good in subs, spaghetti etc. To answer the chili sauce question from below, Heinz makes a version. In our local stores it's usually with the worcestershire sauce. And as for the servings question, I think the reason that information wasn't given was because the meatballs can be used for various reasons. If serving with pasta you wouldn't need as many but for subs you would need more. I think they were reasoning that common sense would tell you how many to take from the freezer depending on what you were serving and how many people were there. Hope that helps! :)

This reply was: Helpful Inspiring

Posted 7/27/2010 8:27:01 PM REPORT ABUSE mochito said:

Rating:

I was looking around at other cooking sites and was basically disapointed. I've rarely been able to make a meatball that was'nt hard and dry, but this recipe was terrific. The meatballs were tasty, moist and firm but not at all chewey. I loved it. ( as for those that want to know how many to serve I would ask how many do you want to eat. This recipe makes 30 meat balls,why not serve the meatballs seperately in a bowl and let your adult friends and family help themselves to what they want, as for kids, how fat do you want them to be? I find three is plently for most kids).

This reply was: Helpful Inspiring

Posted 6/11/2010 6:35:04 AM REPORT ABUSE MsJaxFla said:

Rating:

I think this is a must try for anyone, it is a great, fabulous, wonderful recipe. I, as most, make a few changes, but don't change anything on this recipe till you have made it, very good. I always use two eggs per pound of meat and I only use ground meat that is only 7% fat. Instead of milk, I buy a can/jar of pasta sauce of choice and add 3/4 cup per 1 1/4 pound of ground meat. I also like to add some finely chopped cilantro, but you should use parsley, less you know already. I use the finely chopped onions and I also add at least one finely minced garlic clove to mine. And I use the Italian Style Progresso Bread Crumbs (love them), but I only use 1/4 cup and 1/4 cup Kretschmer Wheat Germ (love it also). The big surprise is the mozzerella cheese stuffed inside.... whether meat balls or muffin sized meat loaves, you will love it. Make sure you use good quality cheese that melts well. I buy the big chunks and cut into tiny squares, so I have enough to eat while I cook the meatballs. I just love cheese..... oh yeah, then you have enough pasta sauce to coat the meatballs for appetizers or your main course.... you will love either this original or my version.

This reply was: Helpful Inspiring