Small meatballs are where it's at! Looks great, I'm hungry. A couple suggestions- the broiler is a great way to brown many meatballs at once with less mess and fuss, you could do it right on the sheetpan you form them on. And freezing the balls after browning instead of before allows you to skip two steps out of the freezer- I just drop the frozen balls into the sauce and in a few minutes it's ready, even easier than thawing and browing! Admittedly harder to use the fond though!
Both good ideas. I could still use the drippings from the sheet pan to add to the sauce. I've thought about freezing after searing the meatballs but wondered if they would hold up with texture. I will give it a try, it would eliminate a step for sure.
WoopWoop! Nothing beats 'ghetti and bawws.
Incredibly juicy and flavorful!
I agree
Badabing Badaboom from Quebec ! 😊
Small meatballs are where it's at! Looks great, I'm hungry. A couple suggestions- the broiler is a great way to brown many meatballs at once with less mess and fuss, you could do it right on the sheetpan you form them on. And freezing the balls after browning instead of before allows you to skip two steps out of the freezer- I just drop the frozen balls into the sauce and in a few minutes it's ready, even easier than thawing and browing! Admittedly harder to use the fond though!
Both good ideas. I could still use the drippings from the sheet pan to add to the sauce. I've thought about freezing after searing the meatballs but wondered if they would hold up with texture. I will give it a try, it would eliminate a step for sure.
Mmmmm! Home cooking.
Oh yes!