Instead of making up a meatball mixture with minced meat or meats, parmesan, garlic and egg, I simply squeeze the stuffing out of about half a kilo of Italian sausages and roll it into cherry tomato-sized balls. This dish is perfect for cooking in advance and freezing. Leave to cool, then divide into portions and pour into containers. Place in the freezer and you will always have tasty meatballs on standby.
Article Categories:Meatball Recipes