Mac-N-Cheese Stuffed Meatballs

I used a box of macaroni and cheese when I made these balls. Next time, I would make my own. The cheese wasn't as gooey as I would of liked it to be. Overall though, I was very happy with the outcome of this crazy idea that I literally dreamt up one night.



Macaroni and Cheese
Fresh Basil
1 Egg
1/2 package Italian Dressing Mix or 1 T Italian Seasoning
Dried Oregano
CRP
s/p
3-4 cloves Garlic
1 Onion
Italian Style Bread Crumbs
1 lb Ground Meat (I used turkey. Beef, pork, chicken or a combo would also be tasty.)
Cooking oil

Cook your mac and cheese as you normally would, weather with a box mix or by scratch. When the mac-n-cheese is cooked, stir in a handful of chiffonade basil (thinly sliced or ribbons).

Then put the prepared mac and cheese in a storage dish. (I sprayed the dish with non-stick cooking spray first.) Cover and place the dish in the fridge for a few hours or overnight.



After the mac-n-cheese has completely cooled, turn it out of the storage dish onto a cutting board.



Cut the macaroni into cubes about the size of a large die and set them on a tray. Loosely cover the tray and place it in the freezer while you season the meat.