Keep these bad boys in the freezer for when you're feelin' lazy.
Who doesn't love a good ball of meat? Right? This versatile meatball recipe can be a life saver when life gets busy. Why? Because you can make up a big ol batch of these, vac-seal them in smaller batches, and stick em in the freezer.
On those days when life is crazy, yank out a bag o balls, thaw them for like 10 minutes in a bowl of water, and add them to whatever else you've got laying around.
Sure spaghetti and meatballs will be the go-to, and that's great! But these are also great for meatball subs, sliders, cut in half on pizzas, dropped in all kinds of soups, doused in BBQ sauce and eaten on toothpicks, or even just snacked on solo.
Keep these bad boys in the freezer for when you're feelin' lazy.
Heat a small skillet over medium high heat
Add oil, veggies, rosemary, salt and pepper
Saute until just tender, but not browned
Remove from the pan and cool
Preheat oven to 400°F
Combine cooled veggies and all other ingredients in a medium bowl until just mixed - over-mixing will cause dense balls
Gently form into balls - over-packing will cause dense balls
Place on a greased cookie sheet and cook until browned - about 20 minutes
Allow to cool, then add them to dinner, or bag and freeze