Frozen meatballs come in handy. They dress up many an otherwise boring meal. Kids love them. And by using make ahead frozen meatballs, you can save yourself a lot of time in the kitchen.
If you look at the ingredients label on most pre-cooked frozen meatballs available at your grocery store, you probably will not want to eat another store bought frozen meatball again. Whether it’s soy meal adding texture or hidden MSG, the ingredients are scary. (Read about why MSG is dangerous.)
That’s why I started making my own make ahead frozen meatballs. I cook them all up in a big batch (usually on a Saturday), then freeze them for later use. So easy!
- 3 eggs from pastured hens
- 1 small onion, chopped (or half a large one)
- 1 1/3 C. bread crumbs (or cooked brown rice)
- 2 1/4 tsp. salt (find real sea salt)
- 1 1/2 tsp. Worcestershire sauce (how to make your own Worcestershire sauce)
- 1 Tbsp. Italian herb blend
- 1/4 tsp. pepper
- 3 lbs. grass-fed ground beef (see resources)
Preheat oven to 400F. In a large bowl, beat the eggs. Add the next six ingredients and mix well. Finally, add the beef and mix well. Shape the meatballs into one inch balls (should make approximate 100 meatballs). Place in single layers on ungreased 1-inch deep baking pans and bake at 400F for 10 minutes, until done.
Drain the fats and store for later use or (heaven forbid!) discard.
Once the meatballs and pans have cooled to the touch, place the meatballs (tray and all) into your freezer to “flash freeze” them. After they’ve frozen, remove the meatballs from the trays and transfer to plastic freezer storage bags or other freezer storage.
Keep stored in freezer and remove only as many meatballs as you need at a time. You can thank the flash freezing for that. It helps each meatball hold its individual shape and not stick to the other meatballs around it. This way, you can remove as few or as many meatballs as you need for whatever you’re serving up.
Reheat make ahead frozen meatballs on the stove, in sauces, or in the oven (350F for 20 minutes).