Here is another #freezermeals recipe we put together at the end of April when I visited Sarello’s in Moorhead for the CommonGround Freezer Meal party evening. We assembled these meatballs and froze them before cooking them. I simply cooked them at home and served them on top of zucchini noodles for a slightly more healthy take on the traditional spaghetti and meatballs.
Gio is Tony and Sarah (Sarello’s owners) young son. I believe Tony and Gio came up with this recipe and it’s a pretty traditional meatball recipe that made delicious meatballs.
Gio’s Meatballs – makes about 30 1” meatballs, serves 4-6
- 1 lb. lean ground beef
- ¼ cup milk
- 1 cup Italian-seasoned breadcrumbs
- 1 cup parmesan cheese
- 2 eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 2-3 cloves garlic, minced
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3-4 cups tomato sauce
In a large bowl, mix the breadcrumbs and milk together. Add ground beef, cheese, eggs, parsley, garlic, salt and pepper and mix together with your hands until incorporated.
Shape the meatballs into 1” diameter. In a pan, heat olive oil over medium and cook the meatballs under they are browned on each side, but not cooked through. Add tomato sauce and cook for at least 20 minutes, stirring once or twice. Serve hot over cooked noodles. Garnish with cheese!!
To store meatballs: freeze on a cookie sheet until hard to the touch so they freeze individually and don’t clump together. Transfer to a plastic freezer bag or container, label with date and freeze up to 3 months. These can be frozen totally raw or after being browned.
To store cooked meatballs: transfer meatballs and sauce to an airtight container and refrigerate up to 4 days, or freeze for up to 2 months.
I spiralized some zucchini and sautéed it for just a few minutes with some seasoning and served the meatballs and sauce on top. This a lighter and healthier alternative for summer eating. Enjoy!