contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Butteryum food blog recipes

Make Ahead Freezer Meatballs

Patricia Reitz

Make Ahead Freezer Meatballs - ButterYum

I don't know why it's taken me so long to share this great meatball recipe with you, but here it is.  They've been a family favorite for years.  

The recipe makes a huge batch of 180 meatballs, which I freeze in small batches that can easily be used for pasta, soup, sandwiches, etc.   Feel free to scale the recipe down if you like.  Here's how they're made.  

The cast of characters - eggs, A1 sauce, Italian bread crumbs, onion, cornstarch, ground beef, and S&P.  

If you have a 6-quart or larger stand mixer, you can mix everything in the same batch - otherwise mix in two batches.  Alternatively, you can mix everything by hand in a very large bowl or stockpot.

Use the dough hook on low speed, stopping to scrape the sides of the bowl as needed.  It'll take a couple minutes, but it'll mix everything nicely.

We're almost done.


Portion the meatballs using a #50 scoop and place them on parchment lined half sheet pans, 30 per pan.

Bake for 15 minutes.  That's all - cool and freeze in airtight containers for up to 3 months. 


Items used to make this recipe:

Make Ahead Freezer Meatballs

makes about 180 meatballs (using a#50 scoop)

Printable Recipe



  1. Preheat oven to 400F and line 2 half sheet pans with parchment paper.  
  2. In a 6-quart or larger stand mixer fitted with the dough hook, combine all the ingredients on low speed for 2-3 minutes, or until fully mixed.
  3. Use a #50 scoop to portion mixture; rolling in the palm of your hands to form meatballs (I like to wear these).
  4. Place 30 meatballs, evenly spaced, on each sheet pan.
  5. Bake for 15 minutes.
  6. Cool completely and store in airtight freezer-safe container.  

Note: Freeze meatballs for up to 3 months.