Italian Meatballs

This is another one of those awesome freezer meals. And it's so versatile. Meatballs can be used in spaghetti, sweet and sour sauce, soup, or as a side to potatoes. These ones are some of the best I make.

Italian Meatballs

2 lbs ground beef (nothing less lean than 80/20)

5-6 cloves fresh garlic, minced

2 eggs

1 Tbsp dried parsely

3/4 cup bread crumbs

1 Tbsp Italian seasoning

1/4 cup fresh Parmesan cheese, grates

1/4 cup milk

Salt and pepper to taste

Preheat oven to 350°. In a large mixing bowl, combine all ingredients. Mix thoroughly using hands, but not too much, meat will become tough if overworked. Shape meat into golf ball sized balls and place on a cookie sheet. 

Bake for 30-45 minutes. Typical meatballs are placed into sauce after baking, but that is only if your are making spaghetti sauce to go with it. Otherwise, meatballs are yummy any way you eat them. I put half into a freezer quart bag for another day. Makes about 40 meatballs.