FREEZER STASH MEATBALLS
Makes 48 meatballs; 8 servings

3 pounds lean ground beef
1 1/2 cups soft bread crumbs
3 eggs
6 tablespoons minced onion
3 cloves garlic, crushed
1 1/2 teaspoons salt
1/2 teaspoon pepper

Preheat oven to 400 degrees F.

In a large bowl, mix beef, crumbs, eggs, onion, garlic, salt and pepper. Shape into 1 1/2-inch meatballs. (A miniature ice cream scoop makes fast work of shaping.) Arrange in two 10-by-15-inch jelly roll pans.

Bake in preheated oven until meat is browned, with no trace of pink and juices run clear, 10 to 13 minutes.

Drain, let cool to room temperature, divide into thirds and freeze each portion in vapor-moisture proof containers or use in Italian Meatball Sandwiches.


ITALIAN MEATBALL SANDWICHES
Makes 4 servings

1 teaspoon oil
3/4 cup EACH: bell pepper strips, thin onion wedges
1/3 Freezer Stash Meatballs, thawed in refrigerator
1 (14-ounce) jar prepared spaghetti sauce
FOR SERVING:
4 hoagie rolls, split
1/2 cup shredded mozzarella cheese (optional)

In a large nonstick skillet, heat oil over medium-high until very hot. Add peppers and onions and cook, stirring, until tender, 3 to 4 minutes.

Reduce heat to medium-low. Add thawed, cooked meatballs and spaghetti sauce. Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes.

Divide among rolls and, if desired, sprinkle with cheese.

Source: Richmond (Virginia) Times-Dispatch