I am not exaggerating when I say this is the perfect meatball recipe. These meatballs are easy to make, the ingredients are things you probably have on hand, and they freeze like a dream.
Is there anything better than homemade meatballs, you guys? I think not. Meatballs are the ultimate comfort food for me. Having some in the freezer for busy weeknights or unexpected company makes my life so much easier. My kids love them, my husband loves them, and I love them. These meatballs taste amazing PLAIN, but add spaghetti with marinara sauce or use them for beef stroganoff and you really have a killer meal on your hands.
How to make freezer meatballs + the best meatball recipe:
*This recipe is adapted from the Better Homes and Gardens New Cook Book. I love this book. We use it all the time.
Add ground beef, chopped onions, breadcrumbs and seasonings into a large bowl and mix well.
Roll the mixture between your hands to shape into balls.
Heat olive oil over medium heat in a big skillet. Cook meatballs until brown and cooked through about 6-8 minutes on each side. I usually cook half the meatballs at a time. This recipe will yield about 40 meatballs.
How to Freeze Meatballs
Drain the oil using a paper towel. Place meatballs in a single layer on a parchment paper covered baking sheet. Flash freeze.
Once frozen, place in freezer bags or containers to store them in the freezer. For best results, use within two months.
For the record, ours have never even come close to lasting us two months. Haha.
How to freeze meatballs and sauce together:
Put 10 or so meatballs in a freezer bag, add 2 or 3 cups of your favorite marinara sauce, and lay the bag flat. Squeeze air out and seal tightly, then lay flat in the freezer. When you’re ready to thaw the meatballs and sauce, you can put them in the refrigerator overnight, or go with my preferred way – use the slow cooker!
How to cook meatballs and sauce in the slow cooker:
Dump meatballs and sauce out of the freezer bag and into your slow cooker, and cook on high for 3 hours. Serve over pasta or spiralized zucchini!
This is the perfect make-ahead and freeze homemade meatball recipe! You will love these meatballs for freezer meals, and they're great for kid-friendly meals your whole family will love!
- 4 eggs slightly beaten with fork
- 2/3 cup soft bread crumbs
- 1/2 cup parmesan cheese finely shredded
- 1/2 cup fresh parsley
- 1/2 cup onion finely chopped
- 2 teaspoons salt
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic minced
- 3 lb. ground beef
- 2 tablespoons olive oil
Add all ingredients except olive oil into a large bowl, mix well.
Roll meatball mixture between your hands to shape into balls. Each ball should be about two tablespoons.
Heat olive oil over medium heat in a big skillet. Cook meatballs until brown and cooked through (about 6-8 minutes on each side.)
I have made these meatballs with Italian breadcrumbs and regular. Both work great!
I use dried parsley often, and it works well. Substitute 2.5 tablespoons dried parsley for the 1/2 cup of fresh parsley the recipe calls for.
If you have a small skillet and can only cook half the meatballs at a time, cut the olive oil in half for each batch as well.
If you aren't planning on freezing the meatballs you could definitely cut this recipe in half.
If you love this, check out these other easy dinner recipes: