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Make-Ahead Meatballs

 Make-Ahead Meatballs
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 >
30 ServingsPrep/Total Time: 25 min.

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 ground beef
    X
    With Johnsonville Italian Sausage.

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Directions

  • In a large bowl, combine the first six ingredients. Crumble beef over
  • mixture and mix well. Shape into 1-in. balls, about 12 dozen.
  • 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.
  • Place about 30 meatballs into each freezer container. May be frozen
  • for up to 3 months. Yield: 5 batches (about 30 meatballs per
  • batch).
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.