Meatball

Meatballs in tomato sauce The most flexible stock in the freezer. Roll a big tray, bake them rather than fry, then simmer them in a batch of tomato sauce and freeze them covered in sauce so they stay moist. From there they become spaghetti and meatballs, a meatball sub or a bowl over soft polenta, so one cooking session covers several different dinners. Plain baked meatballs can also go onto a sheet pan in the freezer and into a bag once solid, so a handful comes out at a time. Beef, pork, turkey or a mix all work. Simmer frozen meatballs gently in their sauce until they reach 165°F in the center.