MEATBALL RECIPE FOR FREEZING RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch or 3-quart baking dish with cooking spray. Prepare the following, placing them all in a large bowl as you complete them: Grate 1/2 medium yellow onion on the large holes of a box grater directly into the bowl to capture its juices (about 1 cup). Mince 3 garlic cloves, finely chop 1/4 cup fresh parsley leaves, and finely grate 2 ounces Parmesan cheese (about 1/2 cup).
• Add 1 1/2 pounds lean ground beef, 1/2 cup plain breadcrumbs, 1 large egg, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the bowl. Gently mix with your hands until combined and no pockets of dry breadcrumbs remain.
• Grate 8 ounces mozzarella cheese on the large holes of the box grater (about 2 cups). Pour half of jar of marinara sauce (about 1 1/2 cups) into the bottom of the prepared baking dish and spread it into an even layer with a spoon.
• Form the mixture into 1 1/2-inch meatballs (about 2 heaping tablespoons each), wetting your hands with water as needed to prevent sticking, and arrange the meatballs in a single layer nestled in the sauce as they are made. (It’s OK if they are touching). You should have about 28 meatballs.
• Spoon the remaining sauce evenly over the tops of the meatballs and sprinkle the mozzarella cheese evenly over the top.
• Bake until the cheese is lightly browned, the sauce is bubbling around the edges, and the meatballs are cooked through (or an instant-read thermometer inserted into the center of a meatball registers at least 165°F), 35 to 40 minutes. Garnish with more parsley leaves, if desired.

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly.
• Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft.
• Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread.
• Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again.
• Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish.
• When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth.
• Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes.