Spaghetti and Italian Meatballs


Many of my dinner meals take longer to clean up than to prepare. Here’s another meal, spaghetti and meatballs, I’m able to prepare in 15 minutes. How do I do this? Freezer cooking. I’ve made the meatballs in eight batches, baked, cooled and frozen them in one dozen packages.

I also double the quantity of pasta every time I boil a pot of water. I use a large stock pot and boil two 1-pound packages at once. We have enough pasta for at least two other meals. After the noodles have cooled in the colander, I place them in freezer bags. The next time we want pasta, it takes one-fourth the amount of time to reheat the pasta. I place mine in a microwave safe bowl and microwave thawed pasta for 5 minutes. Alternately, you could drop the cooked pasta in boiling water for a few minutes to reheat.

My marinara is either store-bought or frozen in batches. I add the thawed frozen meatballs to the sauce and bring to a simmer on the stove. While it’s heating, I prepare a salad and fifteen minutes later, we’re sitting down to a hot meal that looks like it might have taken forty-five minutes to an hour to prepare, especially if the meatballs were prepared from scratch.

The bread sticks were baked and frozen in batches from olive oil artisan dough. I thaw and reheat these as well.

You can duplicate a freezer meal at home for company or deliver to someone in need. Dinner can be in the fridge thawing if you plan ahead by freezer cooking. Have you considered a 15-minute meal lately?

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