Parmesan Meatballs

Keeping meatballs in the freezer is something I have done for years. Whether they’re Italian, Greek, Swedish, or plain they always come in handy. One variety I haven’t made in a while is Parmesan meatballs. It’s crazy not to have these on hand! They are great for spaghetti and meatballs or for my favorite Parmesan meatball subs!

Parmesan meatballs

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Author: Elizabeth

I'm a wife, mom, and grandma (known as Bam) who loves cooking, baking, gardening, and all things that go into making a cozy coop for my brood. I have a disability so you may pick up tips on how to do things when some things just don't work right!

11 thoughts on “Parmesan Meatballs”

  1. A half a cup of cheese? hehehe. I’m stealing this recipe too, well not really stealing it because I’m just writing it down and putting it in my recipe notebook. :):):) I get the same way when I see all the rows of anything lining up, happy. How long do you flash freeze these? Until they have firmed up or until hard? I just throw stuff in the freezer, so I’ve never really flash freezed anything, that I know of anyway hehehe.

    Liked by 1 person

    1. I flash freeze them so they’re hard so I can use the food saver. Otherwise it would squish them. I flash freeze them by leaving them in the baking sheet in the freezer until hard them using the food saver. I tried more cheese but then the meatballs didn’t want to stay together.

      Liked by 1 person

  2. Hope you come back! Went to find your recipes and unfortunately the links don’t work, so all I see is an abstract. Looks great!


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