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Ingredients
- 52 ounces Meatballs, Frozen
- 3 cups Water
- 2 individual Bouillon, Beef, Cubes
- 2 teaspoons Apple Cider Vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 cups Greek Yogurt, Plain
- 1/2 cups Parmesan Cheese, Grated
- 1 teaspoon Italian Seasoning
- 3 tablespoons Cornstarch
Serving Day Ingredients
- 1/4 teaspoons Black Pepper
- 1 1/2 teaspoons Parsley, Dried
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 6 ounces
- 590 Calories
- 44g Total Fat
- 16g Sat Fat
- 1g Trans Fat
- 130mg Cholesterol
- 1648mg Sodium
- 20g Total Carb
- 0g Fiber
- 7g Total Sugars (Includes 0g Added Sugars)
- 31g Protein
- 20 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Clarks Condensed for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide the meatballs among the indicated number of gallon freezer bags.
- Combine the water, bouillon, vinegar and Worcestershire sauce. Divide among the bags of meatballs.
- In a bowl, whisk together the yogurt, cheese, Italian seasoning and cornstarch.
- Divide the yogurt mixture among the indicated number of quart freezer bags.
- Label and freeze together.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Add the meatball mixture to the slow cooker.
- Cook on high for 2 hours.
- Mix in the yogurt mixture.
- Cook for an additional 30 minutes on high.
- Season with the pepper and parsley.