Make-Ahead Italian Meatballs
Prep Time:15 min
Start to Finish:30 min
Makes:30 appetizer meatballs
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup 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 (12 oz) jar tomato pasta sauce (any variety)
1 teaspoon yellow mustard
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. Bake uncovered about 15 minutes or until no longer pink in
center and juice is clear. (To serve immediately, continue from * except
decrease simmer time to 15 minutes.) 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.
Nutrition Information:
1 Serving: Calories 65 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat
1 g); Cholesterol 15 mg; Sodium 270 mg; Total Carbohydrate 6 g (Dietary
Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %;
Calcium 0%; Iron 2 % Exchanges: 1 Vegetable; 1/2 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Julie Morales
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/