This is one of my favorite freezer meals. These meatballs are incredibly versatile – in addition to the expected spaghetti and meatballs, we’ve also used these to make meatball sandwiches (recipe coming up tomorrow), meatball calzones, and meatball pizza. I particularly like to combine these with my homemade and home canned marinara.
The ingredients are mixed together in two stages. You can certainly chop up the onion and parsley in a food processor to create a finer dice. The final mixed product will look something like this:
Once everything is combined, create the meatballs. I tend to make large meatballs, generally using two to a serving for spaghetti and meatballs. You can certainly make them smaller and spread them out on two baking sheets instead of one.
We tend to taste test at least one or two once they meatballs are cooked and frozen.
Makes 36 large meatballs
2 onions, finely chopped
2 bunches parsley, finely chopped
2 pounds ground beef
1 ½ pounds ground pork or Italian sausage
4 cups Panko breadcrumbs
½ cup Italian seasoning
2 tablespoons garlic powder
1 tablespoon salt
Freshly ground black pepper to taste
¼ cup Worcestershire sauce
Dash of Siracha hot sauce
Preheat the oven to 350 degrees.
Combine the onions, parsley, beef, pork, Panko, Italian seasoning, garlic powder, salt, and black pepper. Make several indentations in this mixture and add the eggs, Worcestershire, and Siracha. Mix thoroughly.
Cover a baking sheet with parchment paper. Make meatballs by pinching out a bit of the mixture and rolling into a ball. The meatballs can go on the baking sheet with very little space in between.
Bake for about an hour or until the meatballs reach an internal temperature of 165 degrees.
Cool the meatballs and freeze on the baking sheet. Once the meatballs are frozen, they can be stored in freezer bags until you are ready to use them.