Meatballs are a favourite with pasta, served with a dipping sauce for appetizers or with gravy and potatoes as a main dish. Make up a big batch of meatballs. Cook them in the oven rather than in a frying pan to keep down the mess. Freeze for future use. Frozen meatballs are available in the frozen food section of the grocery store.
Put meatballs in a microwave-proof dish only one layer deep. Add 1 tbsp water to the bottom of the dish.
Cover the dish loosely with cling film.
Microwave on high for 2 minutes. Turn meatballs over and microwave for 1 minute. Cut one meatball to make sure the insides are hot. If not, microwave for an additional minute or two.
Place meatballs in one layer in a roasting pan. Add enough water to barely cover the bottom of the pan.
Cover the pan with aluminium foil.
Place in a preheated 350 degree oven for 20 to 30 minutes. Test a meatball as in the previous section to make sure it's hot.
Place meatballs in a frying pan in a single layer. Add 1/2 cup of water.
Turn heat on high. When the water starts to boil shake pan to move the meatballs around. Or use a slotted spoon to turn the meatballs over.
Lower the heat to low and cover pan with lid. Heat for five or six minutes on low heat until meatballs are heated through.
Meatballs dry out fairly easily. If you don't want to add water to the pan, add wine, beer or tomato juice instead. Put frozen meatballs directly in the sauce for pasta. By the time the pasta heats, the meatballs will be hot, too.
Frozen meatballs will burn on the outside before the inside has thawed if cooked on high heat.