Return to Main Recipes Page/Return to Home Page
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:
Posted by Peggy Geromette
Nutritional Info Per Serving: N/A
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)