Directions

• Preheat oven to 400 degrees and line two large baking sheets with parchment paper.
• In a large bowl, place ground meat, eggs, breadcrumbs, Parmesan, garlic and onion powder, black pepper and sea salt. Using a wooden spoon or your hands, mix together thoroughly.
• Use a medium cookie scoop or spoon to scoop out meat. Roll into1½- to 2-inch balls and place on prepared baking sheet 1 inch apart. Bake for 12 to 15 minutes until browned and cooked through.
• Freeze meatballs in large re-sealable bags until ready to use.
• To reheat frozen meatballs, preheat a nonstick skillet over medium heat. Add enough water just to cover bottom of pan and turn heat to low. Place meatballs in pan leaving space between them; cover and cook for 5 to 6 minutes. Transfer to a plate.
• Wipe pan dry and return to heat. Pour in one pouch simmer sauce per 16 meatballs. Add meatballs, toss with sauce and bring to a simmer. Serve immediately.