Make-Ahead Italian Meatballs

Make-Ahead Italian Meatballs

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!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

30

appetizer

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
  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.
Makes 30 appetizer meatballs
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Planned-Overs
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.

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.