Italian Meatballs

Yes, prepare through step 6, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently over medium heat on the stovetop for about 10 minutes, stirring occasionally, until warmed through. The flavor actually deepens overnight.

Freeze cooked meatballs and sauce together in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat for 12–15 minutes, stirring often.

Overmixing the meat mixture, which makes meatballs tough and dense. Mix only until ingredients are just combined—visible streaks of color are fine. Use a light touch with your hands.

Spaghetti, penne, or any pasta you prefer; crusty Italian bread for soaking up sauce; or over polenta. A simple green salad or garlic bread on the side completes the meal.

Brown the meatballs as directed in steps 1–2. Transfer to a slow cooker with the sautéed onion and garlic, tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, and sugar. Cook on low for 5–6 hours or high for 3–4 hours on low; no need to add extra liquid.

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium heat for 10–12 minutes, stirring gently, or in a covered pot over medium-low heat until warmed through. Add a splash of water if the sauce seems too thick.