Sweet and Tangy Meatballs

As promised, I'm writing about another of my freezer cooking recipes.  I do want to state out-right that I didn't find a flaw with the recipe, just that for our family, the recipe just doesn't seem to fit us well.  I will definitely use this recipe for entertaining (read: Super Bowl-type party), but I will not be adding it into my regular rotation.  Though the kids absolutely loved it, I just don't find it versatile enough to be a meal staple for us.

Sweet and Tangy meatballs
1 bottle barbeque sauce
1 bottle/jar of (grape) jelly
40 meatballs
1 c. chopped onions

Combine all ingredients and divide between two bags.  Lay flat to freeze.  Cook in crockpot on low for 2-4 hours.  Serve with rice or noodles.

Guest contribution: Easy peasy (but oh-so-tasty) meatballs

This is from the same friend - she is a vegetarian, but regularly cooks meat dishes for her husband and daughter.  She doesn't eat the meatballs, but says she loves the sauce on cheese cubes!  Enjoy!

1 bag of frozen, pre-cooked meatballs
8 oz. grape jelly
1 jar Heinz chile sauce
1 Tbsp. brown sugar

Mix chili sauce, grape jelly, and brown sugar in a crock pot. Jelly wont mix in too well yet. Add meatballs and cook on high for 3 hours or until meatballs are done. Stir around a little and enjoy.

Note: My mom made some similar meatballs last year for a family get-together and used a small jar of cranberry sauce instead of the jelly.  She said it was delicious.  So now you really have two recipes!  And even though you use an entire jar of chile sauce, I have been assured that these aren't spicy in the least.

Mozzarella stuffed meatballs

This is one of my favorite and easy recipes.  You can serve these giant meatballs with pasta, on a sandwich roll, or just by themselves in the sauce.  They are pretty filling, and they reheat well.

2 lbs bulk sausage, or sausage links (uncooked), casings removed
12 pieces bocconcini, cherry size (fresh mozzarella balls packed in water, available in the cheese case)
1-28 oz. can of crushed tomatoes
1-8 oz. container pesto
Extra virgin olive oil (EVOO)
Salt
Pepper

Preheat oven to 400.

Remove bocconcini from water to drain.

Drizzle sheet pan with evoo.

Remove sausage from casings and create one ball of meat in a bowl (if using links). Score meat into quarters (to ensure meatballs are same size). Divide each quarter into thirds. Put one mozzarella ball into sausage meat and form a ball around it. Roll the meatball in the oil and arrange on sheet pan. Repeat until 12 balls are formed. Bake for 18-20 minutes.

Empty tomatos into sauté pan; season with salt and pepper. Drizzle with evoo. Add pesto and stir to incorporate. Spoon over meatballs when finished.

Serves 4

Sneaky Pete meatballs

I call these Sneaky Petes because I sneak some vegetables in that I otherwise would never eat cooked, due to texture, lol.

2 pounds ground meat (for Pietros (or Italian meatballs) I use a pound of Italian sausage (casings removed) and a pound of ground pork or chicken (or you could just use 2 pounds of Italian sausage)

2 medium carrots

1 large onion

2 large garlic cloves

1 package frozen spinach, thawed and drained well

1 Tbsp parsley flakes

1/2 c. grated parmesan cheese

1 egg

1/2-2/3 c. milk

1/2 c. breadcrumbs (I use plain, so I also add 1/2 t. oregano and 1/2 t. basil, but you could just use Italian breadcrumbs)

1 t. salt

1/2 t. pepper

In a large mixing bowl, combine breadcrumbs, parmesan cheese, parsley flakes, egg, and milk.  Grate in carrots, onion, and garlic.  Mix and add in spinach.  Combine with meat, using hands, and refrigerate for 20 minutes to 1 hour.

Form meatballs using about 2 Tbsp. of mixture.  Fry lightly in a skillet over medium heat to brown sides and remove to foil- or parchment paper-lined baking sheet.  Finish baking in 350 degree oven, about 20-30 minutes.

Great in Italian wedding soup, spaghetti and meatballs, or any other place you would use meatballs.  You can also just bake these off in the oven (turn halfway through).  Can be frozen after baking and used as you would pre-packaged meatballs