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    Home » Recipes » Slow Cooker Recipes » Beef Recipes » Freezer: Make-Ahead Italian Meatballs

    Published: Jun 17, 2015 · Modified: Feb 22, 2022 by Jennifer · This post may contain affiliate links

    Freezer: Make-Ahead Italian Meatballs

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    parchment lined pan with Italian MeatballsDon't you just love it when you're on your game and you are just all ready and prepared for life? Kid needs a permission slip? You already signed it! Boss needs that project wrapped up ASAP? You say it's already in their inbox! You are awesome. Let's not forget, the family is hungry. No problem. You made up these meatballs last week and you can pop them out of the freezer and into your sauce and you've just made an awesome and not to mention impressive homemade meal.

    red rectangular platter with Italian Meatballs

    These are easy to make and yet will taste so much better than anything you will buy from the freezer. Not to mention it's the perfect way to use up that extra package of ground beef you bought and never got around to cooking.

    foil lined pan with Italian MeatballsMy best meatball tips:

    • Use your hands to mix, but be gentle. Over-mixing will make tough meatballs so mix until just evenly combined
    •  Use an ice cream scooper or something similar so that you have the same amount for every meatball. This will help prevent undercooked or overcooked meatballs
    • Use panko breadcrumbs soaked in milk for a quick solution when you don't want to make breadcrumbs - they really make the meatballs tender
    • Broil first to get a nice brown crust, then bake until completely done and no pink remains
    • To freeze place meatballs an inch or so apart on a parchment lined cookie sheet and freeze for a couple of hours. Then you can toss them in a zippered freezer bag and they will not stick together or get squished

    red rectangular platter with Italian Meatballs

    Next time you have a little extra time just whip these up and be prepared for the next dinner emergency!

    Make-Ahead Italian Meatballs

    Freezer: Make-Ahead Italian Meatballs

    Jennifer Draper
    These Freezer Make-Ahead Italian Meatballs are easy to make and yet will taste so much better than anything you will buy from the freezer. Not to mention it's the perfect way to use up that extra package of ground beef you bought and never got around to cooking.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Freezer Meal
    Cuisine Italian
    Servings 6 (3 meatballs per serving)
    Calories 404 kcal

    Ingredients
      

    • ½ cup panko bread crumbs
    • ½ cup milk
    • 1 pound ground beef
    • 1 pound ground pork sausage (I used sage flavor)
    • 1 egg
    • 2 teaspoons dried parsley
    • 1 teaspoon dried Italian seasoning blend
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Line large cookie sheet with foil and set aside
    • Add milk to panko bread crumbs and let soak for 5 minutes
    • In mixing bowl add both meats along with seasonings and egg
    • Add soaked bread crumbs
    • Using hands gently mix until well combined but be careful not to overwork
    • Using an ice cream scooper to ensure uniform size scoop meat into hands and gently roll into a ball shape
    • Place on foil lined cookie sheet and repeat until all meat mixture is used up
    • Place cookie sheet in oven and turn on broiler
    • Broil for about 8 minutes until lightly browned and crispy and then carefully flip meatballs and broil for about another 4 minutes
    • Reduce oven heat to 400 degrees and let meatballs continue to cook for about another 10 minutes or until cooked through
    • Remove from oven and let cool completely
    • Transfer cooked meatballs to a clean parchment paper lined cookie sheet
    • Place in freezer for about 2 hours or until firm
    • At this point you can transfer meatballs to a zippered bag and return to the freezer for up to 4 months and they will hold their shape
    • Use in recipes calling for cooked Italian meatballs

    Nutrition

    Calories: 404kcalCarbohydrates: 4gProtein: 28gFat: 28gSaturated Fat: 10gCholesterol: 132mgSodium: 781mgPotassium: 477mgSugar: 1gVitamin A: 115IUVitamin C: 0.5mgCalcium: 58mgIron: 3mg
    Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
    Important nutritional disclaimer

    red rectangular platter with Italian Meatballs

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    Reader Interactions

    Comments

    1. Interested Person says

      June 19, 2015 at 9:02 am

      I always make my crumbs by using whole grain bread and or cracker crumbs. Panko is a good sub.

      Also, I always add some grated romano or whatever cheese, as it adds flavor.

      Good luck on your choices.

      Reply
      • Jennifer says

        June 19, 2015 at 10:51 am

        Yep! The panko just makes a bit quicker work of it. We had these for dinner the other night in a tomato cream sauce topped off with some fresh grated Parm. So good! Of course, adding cheese to the meatballs is always good!! The more cheese the better, right? 😉

        Reply
    2. Thalia @ butter and brioche says

      June 18, 2015 at 10:30 pm

      I've never made my own meatballs before.. so thanks for the inspiration, these are something I have to try!

      Reply
      • Jennifer says

        June 19, 2015 at 10:48 am

        In a pinch I will certainly use store bought, but I just love homemade meatballs so much!! And they freeze so well so it makes it easier to keep them on hand!

        Reply

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