Night Twenty Five…Mostocoli with Meatballs

Here’s the other half of what I made the night we had meatloaf.  You see, my base recipe for meatloaf and meatballs is the same.  Meatballs are really simple, if a little messy, but they can be an easy freezer meal!



1 lb Ground Beef

1 1/2 c Italian Bread Crumbs

1/2 Bell Pepper, chopped (optional, but it bumps up the veggies!)

2 eggs

1 Tbsp Minced Garlic

1 Tsp Salt

Mix all ingredients in a large bowl.  It’s easiest to use your hands to mush everything up.  Roll into balls.  If freezing, place on a cookie sheet lined with wax paper, cover with aluminum foil.  Allow to freeze for at least two hours.  Place in an airtight container, store in freezer for up to two months.

To cook: Place frozen meatballs in baking pan.  Cook in preheated oven at 350 degrees for 35-40 minutes.  Add into jarred pasta sauce; pour over pasta of choice.



Messiness Factor?-3 out of 5.  Chopping peppers and getting your hands dirty are the worst thing about this recipe.  The great thing about it is, it’s freezable, which makes for a VERY easy dinner, later. 🙂


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