Lid on or lid off? If you put a lid on the skillet in the oven or not depends entirely on your personal preferences. Adding a lid will leave the sauce on the thinner side, while baking uncovered will make for a thicker, chunkier but also richer sauce. Your call! Personally, I like the thicker sauce better.
If you like, you can sprinkle grated parmesan over the meatballs in the sauce before baking them.
Freezer Instructions:
You should freeze the sauce and meatballs in separate containers, so the meatballs don’t get soggy while thawing.
Just place them together in your freezer in separate containers as a little meal kit and you’ll be ready for those busy weeknights! Make sure to label the bag with name and use-by date (freeze for up to 3 months).
I usually freeze the meatballs cooked. That way I end up defrosting the sauce, but not the meatballs to reheat. I just plop the frozen meatballs into the sauce and gently simmer until they’re thawed and piping hot all the way through.
Nutrition
Serving: 1serving
Calories: 237.34kcal
Carbohydrates: 10.76g
Protein: 26.9g
Fat: 8.01g
Saturated Fat: 3.06g
Cholesterol: 97.59mg
Sodium: 470.35mg
Potassium: 556.89mg
Fiber: 1.71g
Sugar: 2.8g
Vitamin A: 143.61IU
Vitamin C: 3.88mg
Calcium: 58.16mg
Iron: 3.94mg
