The problem with meatballs is that their very name implies that meat is required to make them. I have a soup recipe with cream in and if I want to freeze it then I siphon off the amount I need for the meal, add cream and keep cooking, I freeze the rest and then when I want to use the frozen soup I defrost it and add the cream in the cooking process.
I parmesaned them after they cooked in the sauce and served with some plain French baguette for scooped open faced meatball subs. I make a lot and cook them and pop them into dinner sized amounts in freezer bags and use them on nights when time is short, just put the sauce (either the gravy recipe or the spaghetti sauce recipe) and the frozen meatballs into the crock pot.
Adapted from a recipe by David DiBari, chef-owner of The Cookery , Dobbs Ferry, New York. There’s only the two of us so I halved the recipe and used a can of Italian diced tomatoes and two spoonfuls of tomato paste. Then there’s shape, and here you want to make sure to get all the air out as you form the meatball.
Crack the egg into the bowl, then add a good pinch of sea salt and black pepper. Every single one of your recipe I tried (and I have tried quite a few already) has been a success! Bread crumbs are the most heavily debated constituent of the meatball universe.
From this one recipe for meatballs, we have made an Italian meatball soup, meatball subs with marinara sauce, spaghetti with meatballs, meatballs in cream sauce, and then these Spanish meatballs with peaches that is so simple to make but absolutely delicious.