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Make-Ahead Meatballs Recipe
Make-Ahead Meatballs Recipe photo by Taste of Home

Make-Ahead Meatballs Recipe

Publisher Photo
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. —Ruth Andrewson, Leavenworth, Washington
Spaghetti 'n' Meatballs Recipe >
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 30 servings

Ingredients

  • 4 eggs, lightly beaten
  • 2 cups dry bread crumbs
  • 1/2 cup finely chopped onion
  • 1 tablespoon salt
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon white pepper
  • 4 pounds lean ground beef (90% lean)

Nutritional Facts

One serving of 5 meatballs (prepared with egg substitute) equals 139 calories, 6 g fat (0 saturated fat), 22 mg cholesterol, 357 mg sodium, 6 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 5 meat, 2 lean meat, 1/2 starch.

Directions

  1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen.
  2. Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool.
  3. Place about 30 meatballs into each freezer container. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).
Originally published as Make-Ahead Meatballs in Quick Cooking May/June 1998, p20

Nutritional Facts

One serving of 5 meatballs (prepared with egg substitute) equals 139 calories, 6 g fat (0 saturated fat), 22 mg cholesterol, 357 mg sodium, 6 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 5 meat, 2 lean meat, 1/2 starch.

Reviews for Make-Ahead Meatballs

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 11, 2014

"The original recipe for these in quick cooking has different things to do with them when you get them out of the freezer. I enjoy all of the adaptations: meatball sandwiches, spaghetti and meatballs, Swedish meatballs and I am not sure of the final one, I lost that page. They are all good though."

MY REVIEW
Reviewed Mar. 8, 2014

"How do you cook the frozen meatballs? Do they need to be thawed first?"

MY REVIEW
Reviewed Jul. 1, 2013

"I was unsure if we would like these since the recipe sounded bland; so I only made 1 pound. They were very easy and quite nice. I am a meatball lover but I do not love making them. This was easy. I think next time I will add a little allspice and perhaps a cream sauce to make them more like Swedish meatballs. Hubby like them too. I baked them on nonstick foil and the cleanup was simple."

MY REVIEW
Reviewed Jun. 13, 2013

"These meatballs are great. I made these using the ingredients listed, but added about 1 teaspoon of dried parsley to a half recipe. Rather than baking them on racks, I lined my pan with foil and sprayed it with nonstick cooking spray. They baked just fine this way, and the cleanup was easy. Thanks for this recipe."

MY REVIEW
Reviewed Dec. 17, 2012

"Good and easy - nice to have in the freezer for last minute meals."

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