Nonna-Style Freezer Meatballs

Prepare a large batch of these delicious Italian-American inspired meatballs, perfect for postpartum meal prepping or simply stocking up your freezer for family dinners. These juicy meatballs are versatile, allowing you to get creative with your meals, from pasta dishes to subs.

Ingredients

🥩 4 lbs ground beef
🐖 2 lbs ground Italian pork sausage
🌿 1/4 cup finely chopped fresh parsley
🧅 2 small red onions, finely chopped
🧄 6 cloves garlic, minced, grated, or pressed
🧀 1 cup freshly grated parmesan
🥚 5 eggs
🥛 2 cups milk
🍞 1 cup panko bread crumbs
🌿 2 tbsp dried basil
🌿 2 tbsp dried oregano
🌿 1 tbsp dried thyme
🧂 2 tbsp salt
🌶️ Freshly cracked black pepper
🫒 2 tbsp olive oil

Instructions

1- Preheat Oven:

• Preheat your oven to 350°F (175°C)

2- Prepare Fresh Ingredients:

• Finely chop the fresh parsley and red onions using a chef's knife on the wooden cutting board.
• Mince, grate, or press the garlic cloves with a garlic press.
• Grate the parmesan using a box grater.

3- Combine Ingredients:

• In a very large mixing bowl, combine all the ingredients: ground beef, ground pork sausage, parsley, red onions, garlic, parmesan, eggs, milk, panko, basil, oregano, thyme, salt, pepper, and olive oil.
• Mix everything thoroughly by hand until well combined.

4- Form Meatballs:

• Use a cookie scoop or ice cream scoop to form the mixture into 2 tablespoon-sized meatballs.

5- Bake the Meatballs:

• Place the meatballs onto baking sheets lined with parchment paper.
• Bake for 30 minutes, until the tops are browned and crispy.

6- Broil Meatballs:

• Flip the meatballs and broil until the underside is also browned.

7- Cool and Store:

• Let the meatballs cool completely on a wire rack before transferring them into freezer bags for storage.

Prep Time: Est. 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: Approximately 60 meatballs
Calories: Est. 60-80 calories per meatball
Proteins: Approximately 4g per meatball
Fats: Approximately 5g per meatball
Carbohydrates: Approximately 2g per meatball
Equipment:

• Chef's knife
• Wooden cutting board
• Garlic press
• Box grater
• Very large mixing bowl, clear glass
• Measuring cups/spoons, teal colored
• Cookie scoop / ice cream scoop, chrome finish
• Baking sheets, 1 large, 2 small, lined with parchment paper
• Oven, modern stainless steel
• Wire rack

Cooking Tips:

• To ensure even browning, remember to flip the meatballs during broiling.
• Cooked meatballs can be frozen and stored for 2-3 months for easy meal prep.
• These meatballs are incredibly versatile and can be paired with a variety of side dishes or sauces.

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Italian-American Meatballs