The perfect family meal – spaghetti and meatballs. I can’t wait for dinner when this is on the menu. These meatballs have been a staple in our house for quite sometime. I had no idea how long until I looked up the original recipe for the link-back at the bottom of this post They were originally published in Cooking Light magazine in 2003. I remember making them for the first time the same week I got that issue in the mail. I’ve kept close to the original recipe all these years, you can’t fix what’s not broken. My only change is adding a little more cheese to the mix. The fresh parsley and fresh breadcrumbs make all the difference in the taste, so don’t substitute dried for either of those. The meatballs are light and full of flavor every time, and I have never been able to resist popping a few into my mouth when they come out of the oven. The leftovers are irresistible as meatball hoagies.
Meatballs are so easy to make, and freeze amazingly well. This recipe makes 24 meatballs, so you can freeze half if you don’t need that many at one time. You can easily double the recipe as well – it only takes about 5 more minutes, and you’ll have at least three future dinners covered. To freeze, just divide them up after baking and place into zip top freezer bags. They’re best when eaten within two months after freezing. When you’re ready to cook them pull the bag out of the freezer and place the meatballs into a pot of your favorite spaghetti sauce. Cover and cook on low until meatballs are completely warmed through. They’re usually ready from the freezer in the time it takes to cook the pasta.
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