Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!
Make-Ahead Italian Meatballs
- Prep Time 15 min
- Total 30 min
- Servings 30
- Ingredients 11
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped (1/2 cup)
- 1/3 cup Progresso™ dry bread crumbs (any flavor)
- 1/4 cup milk
- 1 egg
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup chili sauce
- 1/2 cup cold water
- 1 jar (12 ounces) tomato pasta sauce (any variety)
- 1 teaspoon yellow mustard
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Make With
Progresso Breadcrumbs
Instructions
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Step1Heat oven to 400°F.
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Step2Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
-
Step3Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
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Step4Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
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Step5About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.
Nutrition
65
Calories
3 g
Total Fat
4 g
Protein
6 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 65
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 270 mg
- Potassium
- 130 mg
- Total Carbohydrate
- 6 g
- Dietary Fiber
- 0g
- Protein
- 4 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 Vegetable;Tips from the Betty Crocker Kitchens
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