1. Mix all ingredients in a large bowl by hand (bare hands yield best results, but be sure to wash hands thoroughly before and after handling raw meat). 2. Roll meatballs in the size of golf balls — you can make smaller meat balls but you will need to adjust cooking time accordingly. 3. Drop raw meatballs into large pot (stock pots work well) full of sauce, it should be about one jar of your favorite sauce. 4. Simmer for 3 hours. 5. Either store, in the fridge or freezer your meat balls for later mac and cheese use. Or start cooking your box of mac and cheese in the last 20 minutes of simmering your meat balls. 6. Top your mac and cheese with as many meatballs as you want, you may have leftovers depending on how many you use. 7. Great some fresh parmesan cheese on top, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
