Make Ahead Freezer Meatballs
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.
Need a little inspiration? Try my Cheesy Meatball Casserole or my Spaghetti and Meatball Pie.
The cast of characters - eggs, A1 sauce (or Worcestershire sauce), Italian seasoned 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.
Ta-da!
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.
Enjoy!
Items used to make this recipe:
(affiliate links)
#50 portion scoop https://amzn.to/3s2Vsfe
6 quart kitchenaid stand mixer https://amzn.to/3HiB948
giant mixing bowl https://amzn.to/3g5fqjV
half sheet pans https://amzn.to/3uoQ8G7
Make Ahead Freezer Meatballs
makes about 180 meatballs (using a#50 scoop)
Ingredients
6 pounds ground beef
6 large eggs, beaten
1 cup diced onion
3 tablespoons cornstarch
3 tablespoons A-1 steak sauce (or Worcestershire sauce)
2 tablespoons kosher salt
1 teaspoon ground black pepper
Directions
Preheat oven to 400F and line 2 half sheet pans with parchment paper.
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.
Use a #50 scoop to portion mixture; rolling in the palm of your hands to form meatballs (I like to wear these).
Place 30 meatballs, evenly spaced, on each sheet pan.
Bake for 15 minutes.
Cool completely and store in airtight freezer-safe container.
Notes
Freeze meatballs in an airtight container for up to 3 months.
You can substitute 1 tablespoon of dried granulated onion for the fresh onion called for in this recipe.