Homemade Freezer Meatballs
Homemade Frozen Meatballs - Perfect to add to throw in your crock pot for a delicious appetizer and a great alternative to store-bought frozen meatballs!
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Servings: 50 meatballs
Ingredients
- 2 pounds ground beef 93/7
- 2 pounds ground pork
- 4 eggs lightly beaten
- 2 cups breadcrumbs
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon oregano
Instructions
Prepare the meatball mixture
- In a large bowl, gently combine the ground pork and ground beef.
- Add the eggs and breadcrumbs.
- Add the seasonings.
- Gently combine until mixed.
Bake and store the meatballs
- Scoop into 1-inch balls.
- Place on a baking sheet (with a rim).
- Bake at 425F for 5 minutes.
- Reduce temperature to 325F and cook for 20 minutes or until the internal temperature reaches 165F.
- Remove from the oven and let cool.
- When the meatballs are cooled, portion out to recipes and freeze for up to 3 months.
- Enjoy these homemade meatballs anytime you want to make crockpot party meatballs!
Video
Notes
- Make sure you have some fat content in the meat. Too lean = dry meatballs! Ground turkey is great but needs added fat.
- Use fresh herbs but double the amount added.
- Make these gluten free with GF breadcrumbs.
- Don’t over mix or they will get tough so mix as little as possible to combine ingredients for tender meatballs.
- Bread crumbs help bind the meat together. Plain or seasoned is up to you!
- Season your meatballs! Go as basic as possible and use salt and black pepper for more options.
- Make them uniform size for even baking. Use an ice cream scoop! Smaller meatballs will shorten the cook time.
- Cook thoroughly! Internal temperature should be 165F. You can try pan frying but you will have to do it in batches.
Nutrition
Calories: 395kcal | Carbohydrates: 10g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 150mg | Sodium: 606mg | Fiber: 1g | Sugar: 1g