Freezer Meatballs

When you need a quick weeknight dinner, you'll always be happy if you have some pre-made meatballs in your freezer. They're so easy to make, and a perfect meal prep option.

I make a batch big enough for 2 dinners. Half makes dinner for now, and the other half become freezer meatballs. All set for making dinner on a busy weeknight.

Of course, you can freeze the whole batch for later if you prefer and have 2 meals prepped. OR better yet, double this recipe and freeze 4 meals. Winning!

And, here's another plus: You can please everyone at the dinner table by making these morsels for carnivores and keep a portion of your sauce meatless for those who prefer it.

Jump to:

• How to Make Freezer Meatballs
• Serving Suggestions
• How to Store Freezer Meatballs
• How to Reheat Frozen Meatballs
• 📖 Recipe

How to Make Freezer Meatballs

The recipe is pretty straightforward with simple seasonings that complement a variety of sauces.

Mix and shape

I originally published this recipe using only 1 ½ pounds of ground beef. I have since migrated to a 2 pound batch using half pork and half beef. The beef - pork combination makes a more tender meatball, IMO. And 2 pounds is a more practical batch size.

Simply mix everything together in a bowl until well combined. Then shape the meatballs with your hands or a small cookie scoop. Note: I use a cookie scoop to keep my meatballs to a uniform size. Otherwise, they keep getting larger as I keep rolling!

Bake

My preferred cooking method is baking. I stumbled upon this approach years ago, ran with it and never looked back. Pan-frying is hot, messy and entirely too hands-on for me.

Just bake at 400°F for 20 minutes and let them cool. I line the baking sheet with parchment paper or foil for easier cleanup.

Flash Freeze

To freeze, line a baking sheet with (fresh) parchment paper and spread the meatballs out, not touching, if possible.

The meatballs look like they could freeze right on the baking paper. But they sometimes stick, especially to foil. That's why I transfer to a new sheet. Nobody wants frozen foil bits on their meatballs.

Freeze for about an hour, then remove and place in a freezer-safe airtight storage container. (I use ziptop bags.)

By freezing them individually first, it will be easier to remove the quantity needed at dinnertime rather than dealing with one frozen block. Large batches can be split between multiple containers as desired.

Serving Suggestions

For an easy weeknight meal, just add the meatballs to your favorite marinara sauce and serve with pasta. (See the reheat directions below.)

But these meatballs aren't only for spaghetti night. I used them for my Grape Jelly BBQ Meatballs, an easy party appetizer. I use them in my Cranberry Meatballs, too.

Plus, you can make meatball sandwiches with a hoagie roll, sauce, and mozzarella cheese. A great game day option!

How to Store Freezer Meatballs

In the refrigerator: Refrigerate cooked meatballs within 2 hours. In an airtight container, they'll keep for 3 to 4 days.

In the freezer: Frozen meatballs keep their best quality for 2 to 3 months. I usually use mine within 2 months. After that, they slowly dry out and lose flavor. Write the date on each bag so you know which ones to use first.

How to Reheat Frozen Meatballs

Straight from the freezer: You don't need to thaw them. Pour the frozen meatballs right into a pan of marinara sauce. Simmer for at least 20 minutes, until the sauce is bubbling and the meatballs are hot all the way through.

Thawed first: Move a bag from the freezer to the refrigerator the night before, or first thing in the morning. They'll be thawed by dinnertime. Then warm them in your sauce until the sauce is bubbling.

In a pinch: Defrost them in the microwave. Then finish warming them in your sauce while the pasta cooks.

📖 Recipe

Also try Ricotta Meatballs or Zucchini Meatballs - more delicious choices!