I love meatballs. Like, really love them. That seems super 1980s to say, but hear me out. They come together easily, require few ingredients, cook quickly, and freeze really well. What’s NOT to like about meatballs? I’m a huge fan of fun ones, like Thai or bacon jalapeno (check out Mel Joulwan, my meatball inspiration for her recipes), but I also love having a supply of this super basic meatball recipe on hand for quick dinner nights.
These meatballs are so versatile that I often make them in a bulk batch for the freezer, using three to four pounds of ground meat. You can use any ground meat, or a combo – beef and pork is delicious. They are tasty enough to eat on their own, but also work in a variety of sauces from marinara to honey mustard to a curry. Having them on hand in the freezer makes for a super easy protein ready to add to any dinner. And because they are meatball sized, they defrost and heat through super fast.
When I make meatballs in bulk, I let them cool after baking then line them all up on a cookie sheet and place in the freezer for about 30 minutes. Once they are slightly frozen, I add the meatballs to a freezer bag and remove as much air as possible. They’ll store well for a few months, though you’ll probably use them sooner.
Products Used For This Recipe
Pyrex Bowl – You can use any bowl of course, but I really love a basic large Pyrex bowl. I use the largest bowl I have on hand, as my little helper likes to stir and the bigger the bowl, the more likely the contents are to say inside.
Baking Sheets – Stainless Steel baking sheets are a great affordable non-toxic option for the oven. I just recently ditched my non-stick sheets and am really happy with these.
Unbleached Parchment Paper – Not required, but it makes clean up much easier. You can compost parchment paper, so I just toss them right in our bin and do a quick clean of the baking sheets.