For making meatballs, use about one pound of ground meat, which should give you around 30 one-inch meatballs. Aim for 5 or 6 meatballs per main course serving.
Popular choices include egg noodles or mashed potatoes. It’s a great chance to add a fresh twist to your meal – consider a crisp green salad or steamed veggies.
Absolutely! Freeze them for up to 3 months. Just separate the meatballs and sauce into freezer-safe containers. Thaw in the fridge overnight before reheating, and you might need to add a bit of water to thin the sauce.
To prevent meatballs from sticking together in the freezer, place the cooled or uncooked meatballs on a parchment-lined tray. Once frozen, layer them between parchment sheets in an airtight container until you’re ready to use them.