Spaghetti and meatballs. Meatball subs. Sweet and sour meatballs. Swedish meatballs. Italian meatball soup.
Is your mouth watering yet?
Meatballs in all their forms are one of our favorites and I love having a whole bunch of them in the freezer for convenience. They are messy little things to make so I would much rather do a mega-batch at once and not have to deal with them every single time we want them.
You can use an ice cream or cookie dough scoop to make the job a bit less messy for your hands, but since I had mixed the whole batch by hand, I figured a bit more mess was no big deal. : )
You can use some of these as soon as you make them or freeze the whole batch in portioned sizes that suit your family. I ended up with 17 dozen (204) meatballs. I did make mine rather large, so if you make them smaller, you will get more than I did!Print
Mild-flavored meatballs suitable for adding to just about anything or covering with sauce and enjoying on their own.
10 lbs ground beef
9 cups breadcrumbs (I only had 5 cups of breadcrumbs so I added 4 cups of old-fashioned oats)
2 TBSP Italian seasoning
2 TBSP garlic powder
4 TBSP onion powder
4 TBSP minced garlic
4 TBSP dried parsley
4 TBSP dried oregano
Mix all ingredients together thoroughly. This is going to take you a little while so take your time and do it right. You don’t want all the spices in one place. : )
Form into meatballs of whatever size you prefer. Flash freeze on parchment-lined cookie sheets or pans. Divide into freezer storage bags into the amounts that you will need for a meal.
To cook meatballs, remove from freezer the day before needed and thaw in frig overnight. Use them in whatever recipe you’d like the next day.