Vince loves spaghetti and meatballs. I don’t know why I put off making meatballs. The sauce is easy, though it takes all day to simmer but I think it’s that thing about getting my hands dirty. When I make meatballs, I’ll usually make a lot of them and freeze them but I haen’t done that in over a year so this morning, while I didn’t make a LOT, I made about 75 meatballs.
Amazon has something similar but theirs is more of a hexagon shape. The beauty of theirs is that you dump your meat in it, mash the top down and it does all the shaping. I’m sure by the time you cook the meatballs, then add them to the sauce and let that simmer, no one is going to noticed that they’re not perfectly round but . . I would know. 🙂
We found the blue tray at Aldi. It has a top.
I love that they sit flat. I wish I had bought three of these when I bought this one. It isn’t like me to buy one of anything but . . I did so who knows when they’ll ever be in Aldi again . . maybe never!
Since I could only stack one tray on top of the blue tray, I ended up with a couple of other trays in other freezers. Once they’re frozen, I’ll divide them up into vaccum seal bags, vaccum, seal them and stick them back in the freezer. I usually freeze them 8 or 9 to a bag. Vince will eat three with dinner, I’ll eat two and that will leave a few more for him to have a meatball sandwich.
I’ll probably end up with 8 bags of meatballs from this batch.
Linda B says
Would love to know your recipe for the meatballs. Since Vince is a Sicilian, I figure they must be delicious and authentic.
Judy Laquidara says
I don’t really have a recipe but I’ll do a blog post on how I make them.
Vicky says
I cook my meatballs in the sauce. Like you, I make a lot at one time so I cook them in batches. About 15 minutes in the sauce per batch. Cool and then freeze. Makes the softest meatballs in the world.