These classic Italian beef meatballs are an easy homemade foolproof recipe that will be your go-to. Makes 80, so you can freeze a bunch and have them on hand for later!
Glazed meatballs, meatball subs, meatball casseroles, meatball soup. And, of course, spaghetti and meatballs. A classic…a force to be reckoned with. Too far? Well, a classic for sure.
And pretty much after 1994, it became impossible for me to make meatballs, without this is my head…
Naturally, with so many recipes incorporating meatballs, you’re going to find about a gazillion variations. They’re like meatloaf in that sense – “kitchen sink”, as in “anything goes.”
This particular meatball recipe is my go-to.
Yes, the yield is high. But who makes just a few?
I spend the hour prepping them, then package them up 10-12 per bag, and freeze them for later. That way, I have them ready to go when I need them!
Can I make this meatball recipe ahead and freeze for later?
Yes!! Prepare as directed in the recipe card. Let cool to the touch; then place meatballs on an ungreased cookie sheet and “flash freeze” uncovered about 30 minutes or until firm. Place partially frozen meatballs in a heavy plastic bag or freezer container. Seal, label, and freeze no longer than 2 months. To reheat: thaw in the refrigerator, on the stove in sauces, or in the oven (350F for 20 minutes).
What is flash freezing?
When you flash freeze something, you set it, unwrapped, into the freezer for a short time (in this case, 30 minutes) until the surface hardens enough that it won’t stick to the other items when fully frozen. Flash freezing meatballs helps each meatball hold its individual shape and not stick to the other meatballs around it, so you can use as few or as many as you need.
other meatball recipes we love!
- Skillet Chicken Parmesan Meatballs
- Chicken Chorizo Meatballs
- Thai Shrimp and Pork Meatballs
- Sweet, Hot and Sour Cocktail Meatballs
How To Make This Meatball Recipe
- 1 pound ground beef
- 1 pound spicy ground pork
- 1 small sweet onion , diced small
- 4 cloves garlic , minced
- 1 tablespoon dried Italian seasoning
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1/2 cup grated parmesan
- 1 cup panko breadcrumbs
- 1 1/4 cup ricotta cheese
- 2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 425 degrees F. Coat 2-3 baking sheets with nonstick cooking spray; set aside.
- In a large bowl, combine with your hands the beef, pork, onion, garlic, Italian seasoning, parsley, egg, parmesan, breadcrumbs, ricotta, and salt.
- Using a small cookie scoop, form 1 1/4 inch balls out of the mixture.
- Heat olive oil over medium-high in a large skillet. Working in batches, add the meatballs and brown on all sides, about 4 minutes. (Add more olive oil if needed and turn down heat if they’re starting to burn.)
- Place browned meatballs on the baking sheets and transfer to the oven to finish cooking for 10 minutes.
- Remove from oven and combine with spaghetti sauce and pasta, or let cool and freeze for another day!