All Purpose Freezer Meatballs
Say hello to your new mealtime hero: **All Purpose Freezer Meatballs**! These tender, flavorful meatballs are made with a delicious blend of ground beef, ground pork, Parmesan cheese, and Italian seasoning, ensuring a savory bite every time. Perfectly seasoned and oven-baked for simplicity, these meatballs can be frozen and stored for up to three months, making weeknight dinners a breeze. Whether tossed into spaghetti, simmered in soup, or layered onto a hearty sub, these versatile meatballs are ready to shine in any dish. With easy prep, customizable seasoning, and the option to brown them for extra depth of flavor, this recipe delivers convenience without sacrificing taste. Stock your freezer with these all-purpose meatballs and transform dinner from stressful to effortless!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 0.5 cup milk
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic cloves, minced
- 1 medium onion, finely diced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil (for browning, optional)
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, combine the breadcrumbs and milk. Let it soak for 2-3 minutes until the breadcrumbs are softened.
Add the ground beef, ground pork, Parmesan cheese, eggs, minced garlic, diced onion, Italian seasoning, salt, and black pepper to the bowl with the breadcrumb mixture.
Use your hands or a large spoon to mix the ingredients together until just combined. Avoid over-mixing to keep the meatballs tender.
Using a tablespoon or a small cookie scoop, portion out equal amounts of the mixture and roll them into balls. Each meatball should be about 1 to 1.5 inches in diameter.
Place the meatballs on the prepared baking sheets, spacing them evenly apart.
If you want to brown the meatballs for extra flavor before baking, heat the olive oil in a large skillet over medium heat. Sear the meatballs in batches until just browned on the outside, about 1-2 minutes per side, before transferring them to the baking sheets.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they’re cooked through and reach an internal temperature of 160°F (71°C).
Allow the meatballs to cool completely before freezing. To freeze, transfer the meatballs to a baking sheet and freeze them in a single layer for about 1 hour. Once solid, transfer them to a freezer-safe bag or airtight container and store for up to 3 months.
To reheat, use them directly from frozen in sauces, soups, or casseroles, or warm them in the microwave or oven until heated through.
Nutrition Facts
Calories |
3367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 5463 mg | 238% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 12.6 g | ||
| Protein | 238.7 g | 477% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 805 mg | 62% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
