I expressed that to my Bible study friend, Ch, who said she had a much easier recipe and method for me to try. (Ch was the one who also gave me the wonderful Apple Butter recipe I shared in October.)
These are great, and so simple and fast to make. No more meatball fear for me.
Place them on the baking sheets so that there is 1/2 to 3/4 of an inch in between. (You don't need to space them like cookies, like I did the first time, since, duh, they don't spread.) Bake for 12 to 15 minutes, until cooked through. (Internal temperature about 165 to 170 degrees)
Drain and cool on paper towels and/or cooling racks. Unless you're eating them right away, of course!
|The 6 + 6 pound batch I stirred in front|
of the football game.
I placed 45 to 50 each in gallon-size ZipLoc bags and spread them flat in the freezer. They are so easy to grab, a bag at a time or a few at a time, to warm up for a quick spaghetti and meatballs dinner, or a quick meal or snack for a family constantly on the go.
The biggest problem I have with this recipe is that the kids pick them out of the spaghetti, then no one wants the leftover noodles and sauce!
Since that's now happened twice, I asked if I should just serve meatballs and sauce from now on. Prince Inventive said he wants "meatballs, sauce, and about 2 spaghetti noodles, just so we can say we're having 'spaghetti and meatballs.'"