Freezer Meatballs
Say hello to effortless meal prep with these tender and flavorful Freezer Meatballs—a must-have for busy weeknights! Made with a blend of juicy ground beef and pork, enriched with Parmesan cheese, garlic, and Italian seasoning, these homemade meatballs strike the perfect balance of savory and satisfying. A secret panade of breadcrumbs and milk guarantees they stay moist and tender, even after freezing. With just 20 minutes of prep time, you can batch-cook up to 30 meatballs and store them in the freezer for up to 3 months. Whether baked to perfection or simmered in your favorite marinara sauce, these make-ahead meatballs will elevate pasta nights, appetizers, or hearty meatball subs in no time. Perfect for meal planning and family dinners, this recipe is your new freezer-friendly lifesaver!
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Recipe Information
Ingredients
- 2 pounds ground beef (85% lean)
- 1 pound ground pork
- 1 cup breadcrumbs
- 0.5 cup milk
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil (optional, for cooking)
Instructions
In a small bowl, mix the breadcrumbs and milk. Let sit for 5 minutes to create a panade, which will keep the meatballs tender.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, Parmesan cheese, eggs, minced garlic, Italian seasoning, salt, and black pepper.
Using clean hands, gently mix the ingredients until just combined. Avoid overworking the mixture, as this can make the meatballs dense.
Scoop out approximately 2 tablespoons of the mixture and roll it between your hands to form a round meatball. Repeat until all the mixture is used. You should have about 30 meatballs.
Line a baking sheet with parchment paper and arrange the meatballs in a single layer, ensuring they do not touch.
Place the baking sheet in the freezer and freeze the meatballs for 1-2 hours, until solid.
Once frozen, transfer the meatballs to a resealable freezer bag or airtight container. Label and store them in the freezer for up to 3 months.
To cook frozen meatballs: Preheat your oven to 375°F (190°C). Place the desired amount of meatballs on a baking sheet and bake for 20-25 minutes until fully cooked (internal temperature of 165°F/74°C). Alternatively, you can cook them in sauce on the stovetop for 25-30 minutes.
Nutrition Facts
Calories |
4476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.0 g | 424% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1469 mg | 490% | |
| Sodium | 5488 mg | 239% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 15.7 g | ||
| Protein | 279.7 g | 559% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 905 mg | 70% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4184 mg | 89% | |
*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.
