prep time: 30 minutes | cook time: 40 minutes | total time: 1 hour 10 minutes | yields 54
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making ahead
Place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month.
Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.
Adapted from Southern Living December 2005.
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total time: 2 hours | serves 12
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Toppings:
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Adapted from New York Times.
prep time: 25 minutes | total time: 45 minutes | serves 6
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storage
You can store the picadillo in the refrigerator for up to 3 days if you'd like to make it ahead.
Adapted from David Guas of Food and Wine.
serves 8
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Adapted from Stacey of Alabama.
serves 8
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