| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 1 hr 5 min |
| Yield: | 125 meatballs |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 1 hr 5 min |
| Yield: | 125 meatballs |
Ingredients
- 5 pounds ground beef
- 1 1/2 cups plain breadcrumbs
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons grainy mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 4 large eggs
- 2 tablespoons olive oil
Instructions
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
Nutrition Facts
| Serving Size | 1 of 125 servings |
| Calories | 58 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 46 mg |
| Serving Size | 1 of 125 servings |
| Calories | 58 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 46 mg |
Reviews
who has room for 5 bags of meatballs in their freezer…I wish she offered a halved recipe for those of us without a family of 6….
A bit time consuming, but def worth it in the time it saves in the long run. No these meatballs are not highly spiced because they are made to be frozen and then added to other recipes. I did add a little more of the generic spices(salt, pepper, garlic). They are great with pasta, in a savory broth or even in a soup.
Delicious and easy!!
Not bad, just very bland. Texture is good. In reading the recipe, I had concerns. 1 teaspoon of salt for 5 pounds of ground beef? I made as directed and cooked off 1 to taste. I then added more salt and pepper, onion powder, garlic powder. I sauteed two yellow onions and approx 20 cloves of garlic both chopped fine. I also added Italian seasoning as I will be using them for an hors d’oeuvre with marinara sauce. I will make again, just adjust seasoning accordingly…
I love this recipe. And when using already frozen and thawed beef, I keep them in the fridge and get a few meals for family of five. Usually we do sphagetti and meatballs, BBQ meatballs and Swedish meatballs
Yum! A bit time-consuming, but the work is worth it in the long-run! This is a very good, all-purpose meatball recipe. After reading other reviews, I made a few tweaks: I subbed in 1 lb. of ground pork for the beef, doubled the salt and added some garlic powder. I got 5 freezer bags of 25-26 meatballs each and I’ve already used up two of them! I used them to make Ree’s Swedish Meatballs, which was delicious (recipe here: https://www.foodnetwork.com/recipes/ree-drummond/swedish-meatballs-2755380#reviewsTop) AND I just made this Betty Crocker one-pot pasta meal (recipe here: https://www.bettycrocker.com/recipes/bruschetta-topped-pasta-and-meatballs/ff684505-ce44-4af3-acad-5fb6371841b9). Pre-made meatballs are great for quicky meals, but I strongly dislike most brands of frozen meatballs on the market. I will definitely make another batch (maybe even double it) once my current stock runs low.
This has become a go to for our family. Everyone loves them! It’s a lot of work once but then we get at least 3-4 meals out of it for our family of five. Kids sneak them if I leave them out ☺️
Delicious! My his was captivated by the wonderful smells as they were cooking. I baked them in the oven at 400 for 20 minutes
These work for an all purpose. For spaghetti night though, I’ve found that using 3lbs of ground Turkey and 2lbs Italian sausage instead of beef and trade out the mustard for half as much tomato paste works too. I bake them 350 for 25 minutes or until 165F.
Super easy & delish!!!