Meatballs for Spaghetti Sauce Freezer
Stock your freezer with these irresistible homemade meatballs for spaghetti sauce – the ultimate time-saver for busy weeknights! This recipe combines ground beef and ground pork with a flavorful blend of garlic, Parmesan cheese, herbs, and breadcrumbs, creating meatballs that are tender, juicy, and packed with Italian-inspired flavor. Lightly seared in olive oil for a golden crust, these meatballs can be frozen in batches for easy meal prep and simmered directly in your favorite spaghetti sauce for a rich, hearty dish. Ready in just 40 minutes with simple ingredients, this recipe is perfect for meal planning while elevating your pasta nights to restaurant-quality indulgence.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Milk
- 1 unit Large egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, salt, black pepper, dried oregano, and fresh parsley.
Using clean hands or a wooden spoon, mix the ingredients until just combined. Do not overmix, as this can make the meatballs dense.
Scoop about 1 tablespoon of the mixture and roll it between your palms to form a meatball. Repeat until all the mixture has been used, making approximately 24-30 meatballs.
Preheat a large skillet over medium heat and add the olive oil.
Working in batches if necessary, place the meatballs in the skillet, leaving a little space between each one. Cook for 2-3 minutes per side, turning gently with tongs, until golden brown on the outside.
Once browned, transfer the meatballs to a plate lined with paper towels to absorb excess oil.
Let the meatballs cool completely if planning to freeze them. Once cooled, arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
Transfer the frozen meatballs to a freezer-safe bag or container and label with the date. Store in the freezer for up to 3 months.
To use, add the frozen meatballs to your spaghetti sauce and simmer until fully cooked through, about 25-30 minutes.
Nutrition Facts
Calories |
3009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 217.5 g | 435% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 552 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1361 mg | 29% | |
*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.
