Tips and Warnings

• Storage: Once completely cool, transfer to an airtight container and refrigerate for up to 5 days.
• Freezing Instructions: Let the meatballs cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. When ready to serve, let thaw in the refrigerator, then reheat in the microwave or in a skillet with additional balsamic vinegar until warmed through. 
• Meat: Instead of ground beef, use ground turkey or chicken. If not using beef, add 1-2 tablespoons of extra fat (olive oil, coconut oil, ghee, etc) to ensure tender meatballs. You could also use half beef and half ground turkey/chicken.
• Baked Meatballs: Instead of pan frying these meatballs on the stove, prepare the meatballs as instructed and bake them in the oven. Spray a foil-lined baking sheet with nonstick cooking spray and place the meatballs on that. Bake at 400ºF for 25 minutes. About halfway through cooking, drizzle the meatballs with balsamic vinegar or brush a little onto each one. Or, serve non-glazed baked meatballs with a side of reduced balsamic vinegar.