Make-Ahead Italian Meatballs

Make-Ahead Italian Meatballs
30 min.
30
41kcal

Suggestions


If you're 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 a crowd-pleaser that everyone will love.

With a delightful blend of lean ground beef, savory onions, and a hint of spice, these meatballs are not only flavorful but also incredibly easy to prepare. The best part? You can make them ahead of time and freeze them for later use, making them an ideal choice for busy hosts. Just pop them in the oven, and in no time, you'll have tender, juicy meatballs ready to be served with a zesty sauce that ties everything together.

Each meatball is a mere 41 calories, allowing you to indulge guilt-free while enjoying the rich flavors of Italian cuisine. Whether served as an antipasto, a starter, or a snack, these meatballs are versatile enough to fit any menu. So gather your ingredients, roll up your sleeves, and get ready to create a dish that will have everyone coming back for seconds!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 400F.
  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%