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Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently on stovetop or microwave to avoid drying out.
Freeze meatballs and sauce separately for up to 2 months.
Variations
Swap ground beef and lamb with ground turkey for a lighter option.
Add a splash of red wine to the sauce for extra depth.
Use different herbs like thyme or rosemary in the sauce.
FAQ
Q: Can I bake the meatballs instead of frying?
A: Yes, bake at 400°F (200°C) for 15-20 minutes until cooked through.
Q: Can I make the sauce dairy-free?
A: Substitute heavy cream with coconut milk or a non-dairy cream alternative.
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