13 February 2009


I like to make meatballs and store them in the freezer for a quick dinner. Since I couldn't cook last night, hubby was in charge of dinner. He made Spaghetti & Meatballs using my frozen meatballs, Trader Joe's Tomato Basil Marinara, & Giuseppes' Basil Whole Wheat Angel Hair. It was a delicious, comfort food dinner that was just what the doctor ordered! Here's the recipe for my make ahead meatballs.

1 lb ground beef, bison, or venison
1/2 lb pancetta (prosciutto works in a pinch!)
1/3 cup bread crumbs
1 clove garlic, minced (add more if you like, my hubby doesn't like garlic!)
2 eggs, lightly beaten
3 tbsp grated Parmesan cheese
3 tbsp Romano cheese
3 tbsp fresh parsley, minced
3 tbsp fresh basil, minced
salt & pepper to taste

Combine ingredients in a large bowl. Using a 1 inch scoop, shape into balls on a parchment lined cookie sheet. Cover prepared cookie sheet with foil and place in freezer for a few hours until frozen. Store meatballs in freezer safe bag until ready to use.

Cooking directions
Pour about a half inch olive oil in a baking dish and place meatballs in dish, turning to coat. Bake at 400 degrees for 15 minutes, or until browned. Remove from oil, drain on paper towels, and serve with your favorite pasta sauce.

These are also excellent meatballs for a Meatball Sub.