Meatballs

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I keep them on hand for meatball subs! I cook them in spaghetti sauce, put them in 4 – 6″ lengths of french or italian bread, & put shredded mozerella (Sp?)on top of the meatballs. I like Sam’s Club French bread.

It’s not as wide as the grocery bakery French bread, but its got a nice uniform shape from end to end. It’s easy for sandwiches.

**dee**

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on mar 20, 2007, at 4:44 pm, the_lady_kay wrote:

like to keep those frozen meatballs on hand.

You can make/bake your
own, or buy the large package to keep in the freezer. You can use
them for so many flavors/styles--Mexican, Chinese, Greek, soups, cream
or brown gravy with noodles or rice, bbq, kebobs, and of course,
Italian. Be creative!

For potlucks, I also like to do the quick jam
(or jelly) and ketchup thing same as with the little cocktail links (I
usually add a few extra spicings).

tlk

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