Easy-Peasy Meatballs *Freezer Meal*

 
We've been eating these meatballs for years.  This is one of those recipes that everyone in the family will eat and enjoys and with 4 picky kids any recipe like that is one to hang on to. (Side note:  I forgot to take a picture of my meatballs after they came out of the oven, so the above picture is ones from the freezer.)

Easy-Peasy Meatballs

Adapted from Kraft Food & Family Fall 09

2 lb. ground beef (or venison) 

1 pkg (6 oz) stuffing mix for chicken

2 Tbsp Worcestershire sauce

2 tsp paprika

1 cup water

2 eggs

1. Preheat oven to 400 degrees. Line 2 cookie sheets with foil and spray with cooking spray.  Mix all ingredients together. 

2. Shape into 32 balls using a 1/4 cup each or a cookie scoop. 

3. Place on cookie sheets and bake 16 to 18 mins or until done. 

I use half of these for dinner that night and then freeze the other half. When freezing, put meatballs in a freezer bag in a single layer and lay flat so they freeze individually. When you are ready to use them put them in the fridge the night before to defrost. I also usually microwave them for about a minute before I put them in whatever I'm making. It's hard for them to heat all the way through if you just put them in the sauce.

So how do you use these meatballs?  Any way you would normally use meatballs.  We normally use half for spaghetti and meatballs and the other half for Swedish meatballs.  My daughter Ry likes to eat hers with just ketchup (of course she doesn't like pasta or rice!). 

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