Meatballs for Stocking Up Freezer
Simplify your meal prep with these flavorful and freezer-friendly Meatballs for Stocking Up Freezer! Made with a savory blend of ground beef and pork, Parmesan cheese, and aromatic Italian seasonings, these tender, perfectly seasoned meatballs are a versatile staple for quick and delicious meals. Whether baked or pan-fried, their golden-brown exterior and juicy interior make them ideal for pairing with spaghetti, stirring into soups, or serving as appetizers. This batch recipe yields about 60 meatballs, making it perfect for freezing and future use. Simply store in the freezer and reheat straight from frozen whenever you need a hearty, homemade meal in minutes. Perfect for busy nights, meal prepping, or stocking your freezer with crowd-pleasing goodness!
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Recipe Information
Ingredients
- 1000 grams Ground beef (80/20 lean-to-fat ratio)
- 500 grams Ground pork
- 150 grams Breadcrumbs
- 100 grams Parmesan cheese, grated
- 125 milliliters Milk
- 2 pieces Eggs
- 4 cloves Garlic, minced
- 30 grams Fresh parsley, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Olive oil (for frying)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumb mixture, Parmesan cheese, eggs, minced garlic, chopped parsley, salt, black pepper, and Italian seasoning. Mix thoroughly using your hands or a spoon until all ingredients are evenly incorporated, but avoid overmixing to prevent tough meatballs.
Preheat your oven to 200°C (400°F) if baking, or heat a large skillet over medium heat with the olive oil if frying.
Using a small cookie scoop or your hands, form the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. You should have approximately 60 meatballs.
If baking, arrange the meatballs in a single layer on a baking sheet lined with parchment paper. Bake for 18–20 minutes, or until the meatballs are golden brown and fully cooked through (internal temperature should reach 74°C/165°F).
If frying, cook the meatballs in batches in the hot skillet, turning occasionally to brown all sides. This will take approximately 8–10 minutes per batch. Ensure the meatballs are fully cooked through.
Once cooled, arrange the cooked meatballs on a clean baking sheet in a single layer. Place the sheet in the freezer for 1–2 hours, or until the meatballs are frozen solid.
Transfer the frozen meatballs to a resealable freezer-safe bag or airtight container. Label and date the container. Store in the freezer for up to 3 months.
To use, reheat the meatballs directly from frozen by simmering them in your choice of sauce for 10–15 minutes, baking at 180°C (350°F) for 15–20 minutes, or microwaving until heated through.
Nutrition Facts
Calories |
5500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.2 g | 494% | |
| Saturated Fat | 148.4 g | 742% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1624 mg | 541% | |
| Sodium | 10015 mg | 435% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 17.9 g | ||
| Protein | 377.0 g | 754% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1795 mg | 138% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 2504 mg | 53% | |
*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.
