Mozzarella Meatballs

Modified from Fix, Freeze, Feast

Meatballs

6 lbs ground beef (I used moose)

15 mozzarella string cheese, cut into 120 cubes

3 cups bread crumbs

2/3 cup milk

4 eggs, lightly beaten

1/4 cup onion, minced

2 tbsp garlic, minced

1 tbsp salt

2 tsp pepper

Sauce

They had a BBQ-type sauce my family was not interested in. I used their basic red sauce (the small batch, about 10 cups) instead. I can't remember, but we might have had to do two batches of it....I felt we were a little short on sauce. We didn't need the 40 cups for the large batch, but definitely more than we had.

Remove cheese from wrappers and cut each into 8 pieces. Place in a large bowl and freeze until ready to use.

Preheat oven to 500.

Using your hands, combine beef, bread crumbs, milk, eggs, onion, garlic, salt and pepper in a large bowl. Shape into 1 1/2 inch meatballs, around each piece of frozen cheese. Seal well to keep cheese in (this is easier said than done...we had a lot of cheese ooze out!).

Place meatballs on lightly greased pan and bake for 15 minutes. Cool meatballs.

Mix sauce while meatballs are baking and cooling.

Divide between 6 containers or bags.

Seal and freeze.

Cooking frozen entrée:

Completely thaw one entrée in the fridge. Preheat oven to 350. Put meatballs and sauce into ungreased baking dish. Bake, uncovered, for 30 minutes, or until meatballs are heated through.

Serve over rice or noodles (or on sub rolls as meatball subs).