Last week was grocery week at our house. (I only go grocery shopping every four weeks.) One of the food prep tasks I needed to do was make up a batch of freezer meatballs.  We use these meatballs in Barbecue Meatballs, Swedish Meatballs, Meatball Subs/Sandwiches, or on spaghetti.  They can be substituted in any recipe that uses store-bought frozen meatballs, such as appetizer meatballs.

Freezer Meatballs

These meatballs don’t need a lot of space between them on the baking pans, as you can see from the ones I have ready to bake here.

Freezer Meatballs

Rachel Ramey

(Single batch makes approx. 8 dozen, double batch - in parentheses - makes approx. 16 dozen.)

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Servings 8 dozen (16 dozen)

Ingredients

  

Single Batch (Double Batch)

• 4 lbs. ground beef 8 lbs.
• 1 c. bread crumbs 2 c.
• 2 eggs 3
• 8 oz. tomato sauce 15 oz.
• 1/2 Tbsp. pepper 1 Tbsp.
• 1/2 Tbsp. garlic powder 1 Tbsp.

Instructions

 

• Preheat oven to 350 degrees. Mix all ingredients together thoroughly with your hands. Roll mixture into balls approximately 1" in diameter. (I think mine are usually a tad bigger than this.) Place on rimmed baking sheets. (A single batch will fill 2 jelly roll pans.) Bake for 20 minutes. Flash freeze*, then divide into bags and put in freezer for up to 6 months.

Notes

*Flash freezing is freezing a food individually, or spread out, until solid, to prevent sticking. Once the food is solid, you can dump it together into freezer bags or containers.