This is a "handy dandy" meatball recipe that proves to be versatile to make with different type sauces and one can adjust the number of servings needed. Great addition to the freezer.

Meatballs

2 lbs. of ground beef
1 pkg. (6 oz.) low sodium stuffing mix for chicken
1 1/4 cups water
2 eggs
black pepper to taste

Line two cookie sheets with foil and spray.

Combine and mix all ingredients. Shape into 32 balls (1/4 cup each). Place 16 meatballs onto each sprayed foil lined cookie sheet. Bake in preheated 400 deg. oven for 16-18 minutes or until done (160 deg.).

Cool. Place in freezer bags. Lay flat in freezer to allow to freezer individually. Store up to 3 months. Allow to thaw in refrigerator several hours before using.

When ready to use, use a good spaghetti sauce and sprinkle with grated parmesan cheese. Add 16 hot meatballs and stir to evenly coat.

Another suggestion is to mix a jar (12 oz.) of beef gravy and 1/2 cup of sour cream. Cook over medium-low heat until heated through. Stir occasionally. Add 16 hot meatballs, stir to evenly coat.

Of course, you could try other sauces of your choice, and adjust the number of meatballs needed.
Marvis in Texas

http://www.nancyskitchen