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“These meatballs have the most wonderful blend of flavor and spices - you won't miss the meat! To test for flavor, make a 'test meatball'. Form one meatball then fry or bake it until done. Taste it to see if it needs more seasoning. This applies to every recipe: season to taste.”
READY IN:
40mins
SERVES:
6
YIELD:
2 'meat'balls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Cover and chill mixture well, at least 1 hour, in fridge. Shape mixture into meatballs and roll each in wheat germ to coat.
  2. Heat oil in a nonstick skillet over medium heat. Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
  3. Or place meatballs on a sprayed baking sheet. Bake at 400 degrees F for 25-35 minutes until the balls are hot and golden brown.
  4. Drain meatballs on paper towels. Gently mix meatballs with one 28-oz. jar of spaghetti sauce and place in heavy duty zip lock freezer bags. Freeze. To serve, thaw overnight in the refrigerator and reheat in a saucepan over medium low heat, stirring occasionally, until meatballs are hot all the way through. Serve over cooked spaghetti.

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