Freezer: Make-Ahead Italian Meatballs
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.
Servings 6 (3 meatballs per serving)
Calories 404kcal
Ingredients
- 1/2 cup panko bread crumbs
- 1/2 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
- 1/2 teaspoon salt
- 1/4 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: 404kcal | Carbohydrates: 4g | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 132mg | Sodium: 781mg | Potassium: 477mg | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 3mg