These mozzarella italian meatballs get better and better on days 2 and 3. That is, IF there are any left to ‘age’ that long! I usually make these meatballs when I’m making my ‘Bohemian Bolognese’, a ‘Signature Recipe’, because most all the stuff is there and ready to go.
It’s just a matter of rolling the meatballs and stuffing them, and, that’s an option that you can choose or not. These are great for snacks and making sandwiches, too!