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12 servings, 4 meatballs (97 g) each
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Place meatballs in single layer in resealable plastic bags. Lay bags flat on trays, then freeze. Meatballs will freeze individually for easy separation.
Meatballs can be stored in freezer up to 2 months. Thaw in refrigerator several hours or overnight before using.
Divide meat mixture into 8 equal portions. Roll each portion into long cylinder, then cut into 6 equal portions. Roll each portion into a ball, then continue as directed.
* 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.