Italian Meatballs

Meatballs are easy to make and can be made in advance. Store them in the refrigerator for a few days or frozen for several months if kept in an air-tight freezer bag. Precook your meatballs before freezing, and you can quickly thaw them for spaghetti sauce; saving you time later when you don't want to cook meat for your sauce.

Ingredients:

Soak the bread in water or milk for 1 minute, then squeeze out the liquid. Mince the garlic cloves and chop the parsley and oregano.

Combine all of the ingredients in a large mixing bowl. Form 2 inch meatballs and place on a baking sheet, lightly coated with cooking spray and cover the meatballs with foil. Bake covered with foil for 30 minutes in the oven set at 375°F. Then uncover and bake another 5-10 minutes until browned. Place the baked meatballs on a paper towel to soak up the extra fat.

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