Freezer Meatballs
User Reviews
5
Freezer Meatballs
Description
This recipe mixes grated onion, milk, egg, Worcestershire sauce, breadcrumbs, Parmesan cheese, various Italian herbs, salt, garlic powder, and optional crushed red pepper flakes before adding ground beef and Italian sausage. After resting the mixture, uniform meatballs are formed and baked until no longer pink and reaching a safe internal temperature.
The meatballs can be served immediately or cooled and stored in a freezer bag for future use, maintaining their texture and seasoning. They reheat well in tomato-based sauces, microwave, or oven methods without losing moisture or flavor.
These meatballs are versatile for use in pasta dishes, sandwiches, or as a protein addition to meals. The inclusion of both beef and sausage adds depth of flavor and fat content, promoting juiciness.
The recipe suggests alternatives for Italian seasoning and instructions for removing sausage casings to accommodate ingredient availability.
Ingredients
- 1/2 onion grated, large
- 1/3 cup milk skim
- 1 egg
- 3 tablespoons Worcestershire sauce
- 3/4 cup bread crumbs
- 1/2 cup Parmesan Cheese 2oz, shredded
- 1 tablespoon Italian seasoning *
- 1 1/2 teaspoon oregano dried
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes omit for less heat, crushed
- 1 pound ground beef lean
- 1 pound Italian sausage * hot or mild, casings removed
Instructions
- Preheat your oven to 400°F. Line 2 rimmed baking sheets with foil and lightly grease.
- In a large bowl, combine first 11 ingredients (everything except the meats) and stir until well combined. Allow to sit for 10 to 15 minutes.
- Add ground beef and sausage and use your hands to mix well. Form 1 1/2-inch/ 1.5-ounce meatballs and place on baking sheets, 16 to a sheet for 32 total. Bake meatballs for 10 minutes, swap top and bottom trays (if baking both at the same time) and bake for an additional 10 minutes, or until meatballs are no longer pink inside/have an internal temperature of 165°. Serve and enjoy or freeze.
Notes
- Italian seasoning can be substituted with oregano, basil, and crushed rosemary.
- To remove sausage casings, slice lengthwise and peel off or squeeze meat out.
- Cool meatballs completely before freezing in a sealed bag, best used within two months.
- Reheat frozen meatballs gently in sauce for 15-25 minutes or in the microwave covered with damp towels.
- Oven reheating involves baking at 350°F covered with foil until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32meatballs
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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