Make-Ahead Meatballs

Make-Ahead Meatballs

"'My husband and I have company often,' relates Ruth Andrewson of Leavenworth, Washington. 'Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use.'"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased 15-in. x 10-in. x 1-in. baking pans. bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).

Footnotes

  • Nutritional Analysis: One serving of 5 meatballs (prepared with egg substitute) equals 139 calories, 6 g fat (0 saturated fat), 22 mg cholesterol, 357 mg sodium, 6 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 5 meat, 2 lean meat, 1/2 starch.

Reviews

Read all reviews 51
  1. 69 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a really great "basic" meatball recipe. I put 5 meatballs in a ziploc and added 1/2 c of spaghetti sauce and froze them so I can have individual portions whenever. I halved this recipe a...

Most helpful critical review

As this recipe is written, these are standard meatballs. Good, but nothing great, until you add your seasonings or sauces. These are good, but they are what they are. They work great for being m...

Most helpful
Most positive
Least positive
Newest

This is a really great "basic" meatball recipe. I put 5 meatballs in a ziploc and added 1/2 c of spaghetti sauce and froze them so I can have individual portions whenever. I halved this recipe a...

These were pretty good, put needed some herbs and spices - I cut the recipe in half. I left out the worcesterchire, cut down on the bread crumbs (used italian style vs. plain) added minced garl...

SO YUMMY! I used Italian Bread crumbs and they were AWESOME! I must have made mine a lot larger because I only got about 60 meatballs out of the recipe... I'll definitely make this one again!

I simmered these in a marinara sauce recipes (from this site) for 4 hours on low. I used 1 lb. of sage ground sausage in place of all ground beef. I also cut back a bit on the bread crumbs and...

As this recipe is written, these are standard meatballs. Good, but nothing great, until you add your seasonings or sauces. These are good, but they are what they are. They work great for being m...

These meatballs are GREAT!!! I had my hubby try one right outta the oven first thing outta his mouth was YUM!! I did add some black pepper to it, but that was the only change.. Will use this one...

I doubled this recipe and got 13 dozen for our big party. They were perfectly seasoned and I did use Italian bread crmbs. The sauce I used was from "Cocktail Meatballs II." NOTE: I mistakenl...

Great meatball. This went great with Nanny's spaghetti sauce but would have been just as great with brown gravy. These are a wonderful all purpose meatball and even though I only made what we ne...

I really like that this recipe is baked, not fried. I found that after adding the bread crumbs to the eggy mixture it soaked up all of the moisture so when I finally added the ground beef, I ha...

Other stories that may interest you