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!
Ingredient
- 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
Direction
- Heat oven to 400°F.
- 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.
- 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.
- 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.
