Time is a premium in our house. So to make the most of what time I do have, I batch cook and prep for my freezer. This traditional meatball recipe is also a great meatball freezer recipe. If you flash-freeze the meatballs on a cookie tray before bagging them, they will keep their shape. Then you can pull them out in the morning to brown for dinner, throw them in the crockpot or simmer the meatballs in a homemade spaghetti sauce (check out our recipe!).
My grandmother used fresh bread crumbs, but for time’s sake, I purchase bread crumbs. I think fresh definitely tastes better, but my family can’t tell the difference……so maybe it’s a psychological thing 🙂 AND for whatever reason, I was brought up with ketchup and mustard being used like spices (meatloaf, baked beans, meatballs – LOL!). Perhaps it was because I was brought up on many depression-era recipes because my parents were always trying to stretch a buck.
Serves: 24 - 30
- 1½ pounds lean ground beef
- ½ pound ground pork
- 1 teaspoon sea salt
- 2 eggs
- 1 onion, diced
- ½ tablespoons Worcestershire sauce
- 1 tablespoon of yellow mustard
- 2 tablespoons of ketchup
- 1 teaspoon garlic salt
- 2½ teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 - 1½ cup bread crumbs (when I purchase, I get the seasoned)
- ⅓ cup skim milk
- ½ cup grated Parmesan cheese
- Optional - red pepper flakes or splash of hot sauce
- Place the pork and beef into a mixing bowl
- Add dry seasonings
- Add ketchup, mustard, Worcestershire sauce and eggs mix well (I just use hands)
- Add the milk, Parmesan cheese, and bread crumbs.
- Mix until evenly blended, then form into 1½-inch meatballs
- To freeze:
- Place onto a baking sheet with parchment paper down
- Flash freeze for 60 minutes, then bag
- To cook:
- Brown in skillet or bake in the preheated 400 degree oven for approx. 20 to 25 minutes.