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, these Make-Ahead Italian Meatballs are the perfect solution! With just 30 minutes of prep time, you can create a batch of flavorful meatballs that are ideal for any occasion, whether it's a festive gathering, a casual get-together, or simply a cozy night in.

These meatballs are not only easy to make, but they also pack a punch of flavor thanks to the combination of lean ground beef, aromatic onions, and a blend of spices. The addition of chili sauce and tomato pasta sauce creates a rich, tangy glaze that elevates these bites to a whole new level. Plus, with only 41 calories per meatball, you can indulge guilt-free!

What makes this recipe truly special is its make-ahead nature. You can prepare the meatballs in advance, freeze them, and then simply heat them up when you're ready to serve. This means less stress for you and more time to enjoy the company of your friends and family. Whether served as an antipasto, starter, or snack, these meatballs are sure to be a hit. So roll up your sleeves and get ready to impress with this easy and delicious recipe!

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%