The ultimate freezer component — bake a big batch, freeze loose, and pull as many as you need into sauce, subs, or bowls. Makes about 30 meatballs.
Ingredients
- 1 lb ground beef
- ½ lb ground pork
- ½ cup breadcrumbs
- 1 egg
- ¼ cup grated parmesan
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ¼ cup milk
- 1 tsp salt
Instructions
- Preheat oven to 400°F. Combine all the ingredients and mix until just blended — don't overwork.
- Roll into 1½" meatballs and space them on a sheet pan.
- Bake 18–20 minutes until browned and cooked through.
Make-Ahead & Storage
Freeze the baked meatballs on a tray until solid, then transfer to a bag — they stay loose so you can grab a handful. Good up to 3 months. Reheat straight into simmering sauce, or in the toaster oven at 350°F.
Notes
All beef works if you prefer; the pork adds tenderness. Drop into bolognese or marinara for spaghetti and meatballs, pile into a sub with provolone, or serve over polenta.