This recipe for meatballs is quick and simple and can be used in many different dishes. I used half of this batch for meatball subs (recipe to come soon) and the other half will be used to make sweet and spicy Asian meatball bowls (recipe to come soon too).
They could also be used in soups, with pasta and tomato or veggie sauce, Mediterranean bowls or sandwiches, Swedish style with egg noodles and a brown gravy, or just with some teriyaki sauce and rice. That’s why I call them “wildcard.” Use your imagination. Make a batch, throw them in the freezer and you have a blank canvas for a meal.