Make Ahead Freezer Meatballs
Stock your freezer with these tender, flavorful Make Ahead Freezer Meatballs—a lifesaver for busy weeknights or last-minute gatherings! Crafted with a perfect blend of ground beef and pork, Parmesan cheese, fresh parsley, and aromatic seasonings, these versatile meatballs are guaranteed to please. Whether baked to perfection or browned on the stovetop, they freeze beautifully, ready to be reheated straight from the freezer in just minutes. Use them in spaghetti, meatball subs, soups, or appetizers for a no-fuss, homemade meal anytime. With just 20 minutes of prep and 25 minutes of cooking, this batch-friendly recipe ensures you’re always ready to serve a hearty and satisfying dish. Perfect for meal prepping and family dinners!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 0.25 cup milk
- 2 pieces large eggs
- 2 pieces garlic cloves, minced
- 1 piece small onion, finely chopped
- 0.25 cup chopped parsley
- 1 teaspoon Italian seasoning
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil (for browning, optional)
Instructions
Preheat your oven to 400°F (200°C) if baking the meatballs. Alternatively, you can brown them on the stovetop.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, eggs, minced garlic, chopped onion, parsley, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
Using your hands or a cookie scoop, form the mixture into approximately 1-inch meatballs. Place them on a parchment-lined baking sheet or a large plate.
If baking: Arrange the meatballs evenly on the baking sheet, leaving some space between each one. Bake for 20-25 minutes or until they are fully cooked through (internal temperature of 160°F or 71°C).
If browning on the stovetop: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides. Transfer to a clean plate or tray once browned.
Allow the cooked meatballs to cool completely. Once cooled, arrange them in a single layer on a clean baking sheet and place in the freezer for 1-2 hours until firm.
Transfer the frozen meatballs to a freezer-safe airtight container or resealable bag, labeling with the date. Store in the freezer for up to 3 months.
To reheat, bake the frozen meatballs at 375°F (190°C) for 15-20 minutes, simmer them in sauce until heated through, or microwave until warm. Enjoy as desired!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 482 mg | 10% | |
*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.
