So easy to make ahead and have ready to go from the freezer to the table!
I love this recipe and will be using it over and over again! I made 3 batches for our upcoming Thanksgiving feast and for the first batch I used extra milk in the breadcrumbs, 1/4 C didn't seem like enough! It's enough. My first batch was really wet as a result of the extra milk so I added extra meat to balance it out. I also substituted the parsley for 1T dried basil because thats what I had on hand. Froze them just fine because I cooked completely first. Reheat from frozen to maintain shape.
Rating: 5 stars
I use this recipe all the time, and I often double or triple it to keep on hand in the freezer. I often use fresh sage for the herb which gives them a sausage flavor.I also found that they MUST be frozen before cooking or they fall apart. I brown them in olive oil, then dump a bunch of chopped tomato (or canned) and other veggies on top once they are about half way cooked. I put a lid on it and let it all stew down and until the meat balls are cooked through (i use a thermometer). Instant sauce.
This is our favorite meatball!!!! I've been trying different meatball recipes for 20 years and this is definitely the best of the best. Don't let the turkey scare you if you are used to ground beef....they are superb. The cooking instructions aren't listed, but after freezing, toss them in a bit of olive oil and broil until done. So easy and convenient. I triple the batch when I make them, so that we always have some in the freezer for sandwiches or for pasta.