I am, believe it or not, half Italian, and have taken many of my family recipes and adjusted them over the years. Here is one that is tried and true.
Yield: Approximately 7 dozen (84) 1 inch meatballs - enough to use + enough to freeze
If freezing for future use, allow to cool on pan and once pans are cool, place in freezer for 1/2 hour. Remove from freezer and place meatballs into zip-type bags for future use.
Posted by Shellbob at Recipe Goldmine 3:27:09pm 9/6/03.
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