Serve in a delicious Tomato Sauce for a meal that the whole family will ask for again and again. Meatballs are a staple in most Italian households. While growing up, I made them every Sunday with my mom and grandmother. I still love making them now; it brings back comforting memories of days in the kitchen. There are many different ways of making and cooking meatballs. I have recipes for Italian Meatballs (made with ground beef and sausage meat), Spaghetti and Meatballs where the meatballs cook in the sauce, and even Low-Carb Italian Meatballs. I’m sharing this recipe for my oven-baked meatballs with you as another tasty option.
Step by Step Instructions
Make the baking soda slurry. Add the meatball ingredients into a bowl. Combine the ingredients until thoroughly mixed. Form into balls using an ice cream scoop. Line the uncooked meatballs onto a foil lined baking tray. Bake. Serve with tomato sauce. Enjoy!
Meatballs can be made a day in advance, and you can cook them up to 24 hours later. Alternatively, fry them and refrigerate for up to three days before you reheat them.To freeze, arrange the meatballs in a single layer on a baking sheet. Try to keep them from being too close or they will stick together when freezing. Then transfer them to a freezer-safe container and keep frozen for up to two months.To freeze your meatballs in sauce, cool and place in a freezer-safe container for up to 3 months. Defrost thoroughly before reheating.
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