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50 servings, 1 meatball (35 g) each
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Prepare recipe as directed; transfer to slow cooker set on LOW heat to keep warm while serving.
If you don't have 2 rimmed baking sheets, you can bake meatballs in any other shallow baking pan sprayed with cooking spray. Just make sure the meatballs are spread into a single layer in each pan.
Loosely pack the cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
these meatballs are absolutely amazing! i will be making them ALL the time,from now on!
These meatballs disappeared so fast at my party! My guests could not believe that the sauce is made from 2 ingredients. I did cheat and use frozen meatballs, and it's a good thing I had an extra bag of frozen meatballs on hand because I ended up cooking those too. The recipe makes enough sauce to coat 5 lb of meatballs. Definitely a BIG HIT with my guests. I'll make it again for sure.