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Meatballs, Basic (M, KLP, TNT)
Source: Self
Serves: Depends on quantity used

I usually make meatballs ahead.

I use nothing but the meat, just rolled into smallish balls, maybe 3/4".

I bake them in a single layer in an 11"x15" jellyroll pan at 350°F until they are nicely browned.

When they come out of the oven, I sprinkle them with garlic powder and let them cool.

Then they are popped into a zip-lock bag and into the freezer.

This way you can do 5 or even 10 pounds of meat fairly fast and virtually no mess. I can take out 6 or 60 at a time and use them however we want. They're great with spaghetti or in a gravy with mashed potatoes or rice for a quick supper.

They also are handy for the sweet and sours. The three recipes listed are the ones we have always used:
Sweet and Sour Sauce I (click here for recipe)
Sweet and Sour Sauce II (click here for recipe)
Sweet and Sour III (click here for recipe)

Posted by Peggy Geromette

Nutritional Info Per Serving: N/A