Big Batch Meatballs

 

I’ve been making and tweaking these meatballs since Reed could eat solids and they are truly a family favorite. They are always in our freezer ready to go over pasta, zucchini noodles, Trader Joes Cauliflower Gnocchi, or simply eaten with mac and cheese and peas. When the boys are little and day care still heats their meals, I packed them in lunchboxes - super simple!

I usually double the recipe. It takes a while, but it’s worth it. Sometimes I make them a little smaller and can get 70-80 meatballs! I wait till the kiddos go to bed, pour a glass of wine, and get “rolling!” HA! I hope you enjoy them as much as we do!

Yield: About 30 meatballs
Big Batch Meatballs

Big Batch Meatballs

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 1/2 small onion, chopped
  • 3 gloves garlic, chopped
  • 1.25 pounds ground beef (I use a Costco package)
  • 2 eggs
  • 1/2 cup milk
  • 1 cup panko
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/4 cup minced parsley or basil (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Place onion and garlic to a small food processor and pulse until finely minced.
  3. Transfer onion mixture in a large bowl. Add remaining ingredients except the beef and mix.
  4. Add beef and mix all ingredients with your hands until it's all incorporated.
  5. Form beef mixture into golfball-sized meatballs.
  6. Place on a baking sheet and bake for 30 minutes.
  7. Allow to cool on the pan, loosen them from the sheet pan so they don't stick and then place entire sheet pan into the freezer.
  8. Once frozen, transfer to a plastic freezer bag and freeze.
  9. To reheat, place in microwave safe dish and heat 1-2 minutes - depending how many you heat.

Notes:

Adapted from, https://fountainavenuekitchen.com/jens-incredible-baked-meatballs/

 
Main EntreeElizabeth Elam