Italian Meatballs

Makes ~30 meatballs (serves ~6) · Prep 20 min · Cook 20 min

❄️ FREEZE STAGE: Raw (best) or cooked — your choice

• Freeze raw (most flexible): Roll the meatballs, arrange on a parchment-lined tray so they don't touch, freeze until solid (~2 hr), then tip into a labelled freezer bag. Keeps up to 3 months. Cook from frozen: bake 400°F for ~25 min, or simmer in sauce ~25–30 min until 165°F inside.
• Freeze cooked: Bake/brown first, cool, then bag. Reheat gently in sauce from frozen (~20 min) or in a 350°F oven.
• Tray-freezing raw keeps them separate so you can grab just a few.

Allergens: no nuts, sesame, or chickpea. ✅ (Contains egg, dairy, wheat/panko.)

Ingredients

• 1 lb ground beef
• 1 lb ground pork (or use 2 lb beef total)
• 1 cup panko breadcrumbs
• ½ cup whole milk
• 2 large eggs
• ¾ cup grated Parmesan
• 3 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 1 tsp Italian seasoning (or ½ tsp each dried oregano + basil)
• 1 tsp kosher salt
• ½ tsp black pepper
• Optional: pinch red pepper flakes

Method

1. In a large bowl, stir the panko into the milk; let sit 5 min to soften (this keeps the meatballs tender).
2. Add the remaining ingredients and mix gently with your hands just until combined — overmixing makes them tough.
3. Roll into 1½-inch balls (about 30). A cookie scoop keeps them even.
4. To freeze raw: tray-freeze, then bag (see freeze box). To cook now: bake at 400°F on a lined sheet for 18–20 min until browned and 165°F inside, or brown in a skillet and finish in simmering sauce.
5. Serve simmered in the big-batch tomato sauce (~4 cups) over pasta or in subs.

Storage

• Freezer: raw or cooked, up to 3 months (see freeze box).
• Fridge (cooked): up to 4 days.