Freeze ’em

Allrecipes - - Hall Of Fame - – HANNAHELIZABETH

This recipe halves eas­ily. You can also pre­pare the meat­balls through Step 2,

then freeze un­til the meat­balls are firm. They’ll

keep up to three months frozen in a zip-top plas­tic bag. Add 10 min­utes to your bak­ing time when using frozen meat­balls. “I’ve found that

form­ing the meat­balls around the moz­zarella is eas­ier than stuff­ing it in. This

is def­i­nitely a fam­ily fa­vorite.”

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