Quick and Freezer-Friendly Meatballs

Quick and Freezer-Friendly Meatballs

Tender baked meatballs made in bulk for stashing away toward fast weeknight dinners.

Total 45 min Makes 48 meatballs Calories 265/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Red meat, Wheat

These basic beef and pork meatballs are seasoned simply with garlic, onion, and herbs, then baked on sheet pans for easy batch cooking. Cool and freeze them flat before bagging, and they reheat straight from frozen in sauce, soup, or on a sandwich roll. A reliable base for spaghetti and meatballs, meatball subs, or appetizer trays.

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 1/2 cups breadcrumbs
  • 1/2 cup whole milk
  • 2 eggs
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes

Method

  1. Preheat the oven to 400°F. Line two large sheet pans with parchment paper.

  2. In a small bowl, combine the breadcrumbs and milk and let sit 5 minutes to soften.

  3. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, parmesan, onion, garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix gently with your hands just until combined, taking care not to overwork the meat.

  4. Scoop the mixture into 1 1/2-tablespoon portions and roll into balls, about 48 total. Arrange on the prepared sheet pans, spacing them about 1 inch apart.

  5. Bake until browned and cooked through, 18 to 20 minutes, rotating the pans halfway through.

  6. Remove from the oven and let the meatballs cool to room temperature on the pans, about 30 minutes.

  7. Transfer the cooled meatballs to a parchment-lined tray in a single layer and freeze until solid, about 2 hours.

  8. Transfer the frozen meatballs to freezer bags or airtight containers, label with the date, and store flat in the freezer for up to 3 months.

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    Quick and Freezer-Friendly Meatballs

    These basic beef and pork meatballs are seasoned simply with garlic, onion, and herbs, then baked on sheet pans for easy batch cooking. Cool and freeze them flat before bagging, and they reheat straight from frozen in sauce, soup, or on a sandwich roll. A reliable base for spaghetti and meatballs, meatball subs, or appetizer trays.

    45 min 48 meatballs 265 cal

    Ingredients

    • 1 pound ground beef
    • 1 pound ground pork
    • 1 1/2 cups breadcrumbs
    • 1/2 cup whole milk
    • 2 eggs
    • 1/2 cup parmesan cheese, grated
    • 1/2 cup yellow onion, finely diced
    • 4 cloves garlic, minced
    • 1/4 cup fresh parsley, chopped
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 teaspoon dried oregano
    • 1/2 teaspoon crushed red pepper flakes

    Method

    1. 1

      Preheat the oven to 400°F. Line two large sheet pans with parchment paper.

    2. 2

      In a small bowl, combine the breadcrumbs and milk and let sit 5 minutes to soften.

    3. 3

      In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, parmesan, onion, garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix gently with your hands just until combined, taking care not to overwork the meat.

    4. 4

      Scoop the mixture into 1 1/2-tablespoon portions and roll into balls, about 48 total. Arrange on the prepared sheet pans, spacing them about 1 inch apart.

    5. 5

      Bake until browned and cooked through, 18 to 20 minutes, rotating the pans halfway through.

    6. 6

      Remove from the oven and let the meatballs cool to room temperature on the pans, about 30 minutes.

    7. 7

      Transfer the cooled meatballs to a parchment-lined tray in a single layer and freeze until solid, about 2 hours.

    8. 8

      Transfer the frozen meatballs to freezer bags or airtight containers, label with the date, and store flat in the freezer for up to 3 months.