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Beef Meatballs (Freezer Friendly!)

Make a double batch of these Freezer Friendly Beef Meatballs – you’ll thank yourself later! These flavorful and tender meatballs are so versatile and can be used in pasta, casseroles, soups, and subs. They are the answer to the never ending question of “what’s for dinner?!”

Every year, usually in the fall, my sister-in-law and I do a freezer meal day, where we make a bunch of freezer meals for the fall and winter. It’s super fun and always so nice to have a bunch of freezer meals to make throughout the next few months! Every year we make my Meatball Tortellini Soup, and since our kids love meatballs so much, I decided to make a big batch of Beef Meatballs this year, too!

I’ve made quite a few beef meatball recipes, and this recipe definitely takes home first place! The finely chopped onion adds adds a ton of flavor and keeps the meatballs tender, along with the egg, breadcrumbs, and Parmesan cheese!

What You’ll Need

  • Ground Beef
  • Parmesan Cheese – grated works best
  • White Onion – I use a food processor to finely chop the onion for these meatballs
  • Breadcrumbs 
  • Dried Basil
  • Dried Oregano
  • Garlic Powder
  • Salt
  • Eggs

How to Make Beef Meatballs

These meatballs are super easy to throw together. Start by preheating the oven to 400 degrees F and line a baking sheet with parchment paper. Next, in a large bowl combine all of the meatball ingredients. I ALWAYS make a double batch of these because I figure if I’m going to go through the effort of making them, I might as well make a bunch and freeze the leftover!

Next, using a wooden spatula or your hands, mix the ingredients well. I like to use my hands because I can incorporate the ingredients better. Then, using a cookie scoop or a scoop, form the meatball mixture into 2-3 tbsp sized balls and place them on the prepared baking sheet. Bake them in the oven to 20-25 minutes, until golden brown and no longer pink.

You can either use these immediately in pasta, a sub, casseroles, or a soup, or freeze them. To freeze, let them cool for about 20 minutes. Then place them in the freezer directly on a baking sheet. I like to put them on a clean baking sheet so the juices that have come out of the meatballs don’t freeze onto them.

Once they have been flash frozen for about 1-2 hours, you can place them in a freezer Ziplock bag.

To reheat, either microwave them on high for 2 minutes, or you can reheat them in a sauce on the stovetop or in the oven. You can really use them however you’d use store-bought meatballs!

Recipes to Use Beef Meatballs In:

Meatball Tortellini Soup

Spaghetti Meatball Casserole

Southwestern Meatball Soup

Sweet and Sour Meatballs

Beef Meatballs

Beef Meatballs

An easy and time saving recipe for all-purpose beef meatballs! These can be frozen for super easy weeknight meals!
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: beef, dinner, freezer meal, meatball
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 30 meatballs
Calories: 101kcal
Author: Taylor

Ingredients

  • 2 lbs ground beef
  • 1 large onion finely chopped – I like to do this in the food processor!
  • 3/4 cup breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder

Instructions

  • Preheat oven to 400 degrees F.
  • In a large bowl, add all of the meatball ingredients and mix well using a wooden spatula or your hands.
  • Line 2 baking sheets with foil or parchment paper.
  • Form the meatball mixture into 2-3 tbsp sized balls and place on the prepared baking sheets.
  • Bake in the preheated oven for 20-25 minutes, until no loner pink inside.
  • Use immediately in spaghetti sauce, meatballs subs, etc. or freeze.

To freeze:

  • Cool the meatballs on the baking sheets for about 15-20 minutes.
  • Place the baking sheets in the freezer (or transfer the meatballs to a smaller baking dish or plate if the baking sheet doesn't fit in your freezer – just make sure they are not piled on each other). Freeze for 2 hours.
  • Transfer the frozen meatballs to a freezer Ziploc container and store in the freezer until ready to use!

To Thaw:

  • Place in refrigerator overnight to thaw and use in pasta, subs, etc. OR microwave on high for 1-2 minutes until warmed through.

Nutrition

Calories: 101kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 74mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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