Tangy Meatballs

I know I have been posting heavily on the food end of things lately.  Even though I don't get to do many creative things while we are living in our small place temporarily, I still have to feed my family.  So, I am making an effort to post a few of our favorite recipes when I make them.

This recipe is a keeper for sure.  Everyone that I have made it for has demanded the recipe.  It is easy to make and the meatballs freeze beautifully, which allows for a quick evening meal for the family, or even a simple lunch for me and the little kids during the day.  They can easily be reheated in the microwave, stovetop, or the slow cooker.  When I freeze them I don't freeze them in the sauce, but if I am reheating them in the slow cooker or on the stove top, I make up the sauce and then reheat them slowly, simmering in the sauce.  If I am reheating them in the microwave, them they reheat well without the sauce.

We usually eat these with the sauce in the recipe, but we have tried them in other sauces as well, and even used them as meatballs with our spaghetti, and they are always delicious.  They are extremely versatile.

A few tips for making these meatballs...

 

Mix all the ingredients except for the meat together before adding the meat.  I do this to avoid overhandling the meat.   You need to make sure that you don't overmix the meatballs once the meat is added, or your meat will bind up and your meatballs will be tough.

Once everything is mixed together, roll the meatballs into about golf ball-sized balls, (or just a little smaller).

Once baked they will look about like this. 

Then they can be tossed with the sauce, or cooled and tossed in a freezer container and frozen until you are ready to use them in this recipe or any other recipe that calls for meatballs.

If you are looking for a go-to meatball recipe, give this a try.  It is a winner.