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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.
Course Freezer Meal
Cuisine Italian
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 6 (3 meatballs per serving)
Calories 404 kcal
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: 404 kcal | Carbohydrates: 4 g | Protein: 28 g | Fat: 28 g | Saturated Fat: 10 g | Cholesterol: 132 mg | Sodium: 781 mg | Potassium: 477 mg | Sugar: 1 g | Vitamin A: 115 IU | Vitamin C: 0.5 mg | Calcium: 58 mg | Iron: 3 mg