Make-Ahead Italian Meatballs

Make-Ahead Italian Meatballs
30 min.
30
41kcal

Suggestions


Are you looking for a delicious and convenient appetizer that will impress your guests without keeping you in the kitchen for hours? Look no further than these Make-Ahead Italian Meatballs! Perfect for any occasion, whether it's a festive gathering, a casual get-together, or simply a cozy night in, these meatballs are sure to be a hit.

With a delightful blend of lean ground beef, aromatic onions, and a touch of seasoning, each meatball is packed with flavor and has just 41 calories. They are not only a tasty starter but also versatile enough to serve as a snack or part of an antipasti platter. The best part? You can prepare them in advance and freeze them, making it easy to whip up a crowd-pleasing dish whenever the mood strikes.

Imagine the aroma of freshly baked meatballs wafting through your home, followed by the satisfying sound of them simmering in a rich sauce. This recipe allows you to enjoy that experience with minimal effort. Simply bake, freeze, and reheat when you're ready to serve. Your friends and family will love the tender, juicy meatballs coated in a savory sauce, and you'll love how easy they are to make. Get ready to elevate your appetizer game with these Make-Ahead Italian Meatballs!

Ingredients

  • pound ground beef lean
  • 0.5 cup onion chopped
  • 0.3 cup breadcrumbs dry (any flavor)
  • 0.3 cup milk 
  •  eggs 
  • teaspoon salt 
  • 0.1 teaspoon pepper 
  • cup chili sauce 
  • 0.5 cup water cold
  • 12 ounces pasta sauce (any variety)
  • teaspoon mustard yellow

Equipment

  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • ziploc bags

Directions

  1. Heat oven to 400°F.
  2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls.
  3. Place in ungreased rectangular pan, 13x9x2 inches.
  4. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
  5. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm.
  6. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
  7. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan.
  8. Add meatballs.
  9. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Nutrition Facts

Calories41kcal
Protein39.91%
Fat24.26%
Carbs35.83%

Properties

Glycemic Index
5.8
Glycemic Load
0.29
Inflammation Score
-1
Nutrition Score
2.8608695890592%

Flavonoids

Isorhamnetin
0.13mg
Kaempferol
0.02mg
Quercetin
0.54mg

Nutrients percent of daily need

Calories:41.05kcal
2.05%
Fat:1.09g
1.68%
Saturated Fat:0.45g
2.8%
Carbohydrates:3.64g
1.21%
Net Carbohydrates:3.14g
1.14%
Sugar:1.91g
2.12%
Cholesterol:15.07mg
5.02%
Sodium:276.96mg
12.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.05g
8.1%
Vitamin B12:0.37µg
6.12%
Vitamin B3:1.18mg
5.88%
Zinc:0.86mg
5.73%
Selenium:3.66µg
5.23%
Vitamin B6:0.09mg
4.67%
Phosphorus:45.63mg
4.56%
Potassium:131.36mg
3.75%
Iron:0.63mg
3.53%
Vitamin B2:0.05mg
3.13%
Vitamin C:2.45mg
2.97%
Vitamin E:0.4mg
2.66%
Vitamin A:122.41IU
2.45%
Vitamin B1:0.03mg
2.13%
Copper:0.04mg
2.13%
Fiber:0.5g
1.99%
Magnesium:7.46mg
1.86%
Vitamin B5:0.17mg
1.73%
Manganese:0.03mg
1.53%
Folate:5.09µg
1.27%
Calcium:11.21mg
1.12%