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Easy Flavor-Packed Bulk Freezer Meatballs

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A quick and easy recipe for flavorful meatballs that can be made in bulk, frozen, and used for fast meals. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 2 pounds ground beef or beef-pork blend (80/20 preferred)
  • 1 cup plain or seasoned breadcrumbs (Panko works well)
  • 1/2 cup whole milk (use dairy-free milk if preferred)
  • 2 large eggs, room temperature
  • 1/4 cup freshly grated Parmesan cheese (optional)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1/2 small onion, finely chopped or grated
  • 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Italian seasoning (or mix of dried oregano, basil, thyme)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine the milk and eggs. Whisk lightly until blended, about 30 seconds.
  3. Stir in the minced garlic, finely chopped onion, and chopped parsley.
  4. Add the breadcrumbs, grated Parmesan, Italian seasoning, salt, pepper, and red pepper flakes (if using). Mix gently.
  5. Add the ground meat to the bowl. Using your hands or a spoon, mix everything just until combined. Avoid overmixing.
  6. Scoop about 2 tablespoons (30 grams) of mixture per meatball and roll into balls. Aim for uniform size to ensure even cooking. You should get roughly 30 meatballs.
  7. Arrange meatballs about 1 inch apart on the baking sheet.
  8. Bake for 18-22 minutes until cooked through and browned. Internal temperature should reach 160°F (71°C). Halfway through baking, gently shake the pan or turn meatballs for even browning.
  9. Let meatballs cool completely on the baking sheet before transferring to freezer bags or containers. Freeze in a single layer to prevent sticking.
  10. To reheat, thaw overnight in the fridge or reheat directly from frozen by simmering gently in sauce or microwaving.

Notes

Do not overmix the meat mixture to avoid tough meatballs. Use room temperature eggs for better binding. Let breadcrumbs soak in milk before mixing for moist meatballs. Freeze meatballs on a tray first to prevent sticking. For softer texture, cover baking sheet loosely with foil for first 10 minutes, then uncover to brown.

Nutrition

Keywords: meatballs, freezer meals, quick dinners, bulk cooking, easy recipe, meal prep, ground beef, make-ahead

Find it online: https://siennaspoon.com/easy-flavor-packed-bulk-freezer-meatballs-recipe-for-quick-meals/