Make Ahead Meatballs
Perfect for busy weeknights or meal prep enthusiasts, these Make Ahead Meatballs are a delicious and versatile addition to your kitchen repertoire. Crafted from a flavorful blend of ground beef and pork, Parmesan cheese, breadcrumbs, and fragrant herbs like parsley and garlic, these tender meatballs come together in just 15 minutes. Browned to perfection in olive oil, they can be baked and served immediately or frozen for future use, making them a lifesaver for quick dinners. Whether simmered in marinara sauce for spaghetti or transformed into hearty subs, these freezer-friendly meatballs are a must-have for streamlined cooking with unbeatable homemade flavor.
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Milk
- 1 unit Large egg
- 2 cloves Minced garlic
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil (for browning)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, salt, and black pepper.
Mix the ingredients together gently with your hands until just combined. Avoid overmixing, as this can make the meatballs dense.
Using a tablespoon or small scoop, portion out the mixture and roll into 1.5-inch balls. Place the formed meatballs on a baking sheet lined with parchment paper.
Heat the olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides, about 2-3 minutes per side. They do not need to be fully cooked at this stage.
Transfer the browned meatballs to a clean baking sheet or large plate. Let them cool slightly if planning to freeze.
To cook fully and serve immediately, preheat the oven to 375°F (190°C). Place the browned meatballs on a baking sheet and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
To freeze meatballs for later, allow them to cool completely. Place them in a single layer on a baking sheet and freeze for 1-2 hours. Once solid, transfer them to a freezer-safe bag or container and store for up to 3 months.
When ready to use frozen meatballs, reheat them in marinara sauce over medium heat until heated through, in the oven at 375°F (190°C) for 15-20 minutes, or in the microwave in short bursts until warm.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.4 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 532 mg | 41% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1469 mg | 31% | |
*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.
