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Make-Ahead Italian Meatballs

Freezer: Make-Ahead Italian Meatballs

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 (3 meatballs per serving)
Calories 404kcal


  • 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


  • 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


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