Meatballs have got to be one of the easiest make ahead meals that I make. Everyone in my family enjoys them and gets excited when they know a meatball dinner is on the meal plan. I find this recipe to be a trusty basic meatball recipe that tastes amazing in a pasta sauce served with pasta noodles, on a fresh bun as a meatball sandwich or in a slow cooker with a marinade or cooking sauce like Tikka Masala and served over rice.
Any time I find a deal on ground beef, whether it be a regular grocery store sale or a FlashFood deal, I buy a package and earmark it for meatballs to put in the freezer. It’s a simple way to batch cook something homemade, tasty and quick to prepare.
If you are making them to freeze right away, prepare a cookie sheet before you begin with some wax paper and get all of your ingredients and measuring spoons out. Once you start mixing the meat with your hands, you’ll be glad you don’t need to stop to grab an ingredient or tool. Everything gets mixed into the same bowl and I have found that making golf ball sized meatballs is the perfect size for my kids as well as the perfect size for a meatball sandwich for the adults.
Place them on your lined cookie sheet and put into the freezer. Wait until meatballs are completely frozen and then transfer to freezer bags or vacuum sealed bags. They will be good in the freezer for up to 3 months, at which time they start to lose quality. But honestly, we have never had that issue, as they never last that long! They are just too tasty!
Homemade Meatballs
Ingredients
- 2lb Ground beef
- 2 Eggs
- 2 tbsp Worcestershire Sauce
- 1/4 cup Milk
- 1 Yellow onion chopped
- 1 cup Italian Bread crumb
- 3 cloves Garlic minced
- 1 tbsp Italian Seasoning
- 1 tbsp Parsley
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Place ground beef, eggs, Worcestershire, garlic, onion and milk in a bowl and combine with a wooden spoon or meat chopper.
- Once incorporated, add salt, pepper, Italian seasoning, parsley and bread crumb and mix together by hand until fully incorporated.
- Use a teaspoon to scoop golf ball size portions of meat and roll between your hands, forming a ball.
- If freezing right away, place on wax paper lined cookie sheets and place in the freezer. Once completely frozen, transfer to a freezer bag or vacuum pack. If cooking right away, place in a pot with the sauce of your choice and simmer on medum/low until cooked through.
