This recipe makes a lot. I halve the recipe (don’t ask about the 1/2 egg, it is messy) for our family and still have meatballs to freeze. I freeze the extras before I bake them and then pull them from the freezer and put them directly in the oven for about 25-30 minutes. With the whole recipe, I can usually get about 25-30 meatballs.

Yes, the stuff from the can. Have to include it for shopping list purposes.

Here’s a quick and simple one-skillet dinner that proves the versatility of pasta in the American kitchen. Buttermilk and zesty chili powder add Southwestern flair and unique flavor to this delightful dish. Serve with sour cream or shredded cheddar cheese sprinkled on top, and add a dark green salad for a complete, hearty meal.