Preheat the oven to 400 degrees. Line a baking sheet with foil or spray lightly with
Add all of the ingredients to a large mixing bowl and use your hands or a spoon mix
Scoop the mixture into 25- 30 small meatballs, and place them on a baking sheet ½
Bake for 25-30 minutes or until cooked through.
Leftover meatballs will store well in the refrigerator in an airtight container for 3-4 days.
Make-Ahead and Freezing Instructions:
The meatball mixture can be made 1-3 days in advance (depending on the freshness of your ingredients), and stored in the fridge. To freeze cooked meatballs: Allow meatballs to cool completely, place in a freezer safe container and freeze for up to 3 months. To reheat, place the frozen meatballs on a baking sheet and bake at 350°F for 25 minutes, or until warmed through, or warm in the microwave.To freeze raw meatballs: Once you have formed the meatballs, arrange them on a baking sheet lined with parchment paper. Cover the meatballs lightly with the plastic wrap. Flash freeze them by placing them in the freezer for 2 hours. Once frozen, place them in a freezer safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight, and then bake as directed, or bak them from frozen at 400°F for 30-35 minutes.