… and once you make these cheesy, tender meatballs, you’ll be glad curiosity got the best of you!

WARNING: This dish is not good for your waistline!

I normally make meatballs in big batches, then freeze 10 or so to each large freezer bag. (First, freeze them on a cookie sheet, then put them in the freezer bags.) Let them thaw in the fridge overnight. A pan of biscuits and you have a meal that will comfort you on any winter day.

I used to have to really scrub my meatballs out of my CI Dutch Over when they were done. That’s because I didn’t cover them. I just let them cook. This time I covered them. Clean up was a breeze! Dutch over lids have bumps or similar all over the inside. Condensation forms and it self-bastes whatever you’re cooking. This process seems to have stopped all the stuck on bits!