Make Ahead Freezer Meatballs
These pork and beef meatballs are made with a panade (a mixture of milk and breadcrumbs) that keeps them extra tender and juicy. This big batch is perfect for meal prep, and after cooking, the meatballs are individually frozen on a tray before being transferred to a freezer bag for convenient storage. A delicious homemade meal is always within reach!
Servings: 20 servings
Ingredients
- 3-¾ cups seasoned bread crumbs
- 1-½ cups milk
- 4 large eggs lightly beaten
- 1-½ cups grated Parmesan cheese grated)
- ½ cup minced fresh parsley
- 2 teaspoons garlic power
- 1-½ teaspoons salt
- 1 teaspoon pepper
- 3 pounds lean ground beef
- 2 pounds ground pork
Instructions
- Preheat your oven to 450°F and spray two rimmed baking sheets with non-stick spray.
Make the Meatballs:
- In a large bowl, combine the seasoned bread crumbs and milk. Let the mixture sit for about 10 minutes, allowing the bread crumbs to fully absorb.
- Once the bread crumbs have soaked, add the eggs and whisk them well. Toss in the Parmesan cheese, parsley, garlic, salt, and pepper to the bowl. Mix together very well. Add the ground beef and ground pork. Use your hands to gently but thoroughly combine the mixture. Be careful not to overmix to keep the meatballs tender.
- Using a cookie scoop, portion out 1-½ inch meatballs and roll them in a ball with your hands. Place the meatballs on the baking pans, spacing them evenly. Depending on the size of your pans, you may need to cook in batches.
- Bake: Place the sheet pans in the oven and bake for 25 to 30 minutes. About halfway through cooking, rotate the pans to ensure even cooking. The meatballs should be browned and cooked through when done.
- Drain and Cool: Once you take the meatballs out of the oven, carefully push them to one end of the sheet pan using a spatula. Tilt the pan slightly to let the grease run to the opposite end to drain off the excess grease. Transfer the meatballs to a clean sheet pan or some plates and arrange them in a single layer to cool completely.
Freeze and Store
- Once cooled, place them in the freezer for about 1 hour, or until firm. This prevents them from sticking together when bagged.
- Once the meatballs are frozen, transfer them to freezer bags, removing as much air as possible. Label the bags with the date and contents. Store in the freezer for up to 3 months.
To Reheat Frozen Meatballs:
- Oven Reheating: Preheat your oven to 350°F. Bake the frozen meatballs for 15-22 minutes or until heated through.
- Stovetop Reheating: Simmer the frozen meatballs in your favorite sauce over medium heat for 15-22 minutes or until heated through.
- Slow Cooker Reheating: Place the frozen meatballs in your slow cooker and cover them with your favorite tomato sauce. Cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are heated through and the sauce is simmering.
Video
Notes
- To prevent the meatballs from sticking together, freeze them in a single layer on a baking sheet first. Once frozen solid, transfer them to freezer bags. This allows you to grab as many or as few meatballs as needed without them clumping together.
- You can reheat the meatballs directly from frozen. If you let them thaw first, reduce the cooking time.
- Feel free to customize the seasonings. Adding Italian herbs, crushed red pepper, or fennel are just a few suggestions.
- If you want to make larger meatballs, be sure to adjust the cooking time. Larger meatballs will take longer to cook through, so check for doneness by cutting one open or using a meat thermometer to check that they reach an internal temperature of 165°F. They may need an extra 5-10 minutes of baking time, depending on the size.
Nutrition
Serving: 5 meatballs | Calories: 356kcal | Carbohydrates: 18g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 697mg | Potassium: 484mg | Fiber: 1g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 3mg
