Homemade Italian Meatballs and How to Freeze Them
Italian meatballs, those flavorful, tender, and aromatic orbs of deliciousness, have captured the hearts and palates of food lovers worldwide.
Whether served atop spaghetti or nestled inside a crusty bread for meatball subs, homemade meatballs are the ultimate comfort food. What’s even better is that they are a versatile dish you can make in batches and freeze for future enjoyment.
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The Art of Making Homemade Italian Meatballs
“Handy” loves to have meat in any kind of pasta while I like it without. Having these meatballs in the freezer is an easy way to quickly add meatballs to our favorite Italian dishes. My recipe makes a lot of meatballs.
Italian Meatballs
Equipment
- Parchment Paper
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup finely diced onion
- 1 clove garlic, crushed
- 3 slices of white bread or 3/4 cup of pre-made bread crumbs
- 2/3 cup grated fresh parmesan cheese
- 1 egg, slightly beaten
- 3 dashes of hot sauce
- 10 dashes of Worcestershire sauce
- 2 tsp Italian seasoning
- 1/2 tsp Redmond Real Sea Salt
- 1/2 tsp black pepper
Instructions
Meatballs
- Add all the ingredients into a large bowl and mix well with your hands
- If you sprinkle everything over the meat evenly it makes mixing easier.
Cooking
- Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet and heat on medium-high heat.
- Sear all the sides of the meatballs and then turn the heat down to medium and cook, turning often until the meatballs are cooked through. The internal temperature should be 160°
- Work in batches as you don't want the meatballs to be crowded in the skillet.
- Let the meatballs cool
Flash Freezing
- Place the meatballs on a parchment-lined baking sheet. Put into the freezer for about 2 hours.
- Once the meatballs are frozen transfer them to a container of your choice for storage in the freezer.
Nutrition
Freezing Italian Meatballs: Tips and Tricks
Now that you’ve mastered the art of making Italian meatballs, it’s time to learn how to freeze them properly to ensure they maintain their flavor and texture. Freezing meatballs is a convenient way to have a quick, homemade meal on hand whenever you need it. Not not freeze uncooked meatballs.
- Cool Completely:
- Before you start freezing your meatballs, allow them to cool completely. Placing hot meatballs in the freezer can lead to the formation of ice crystals on the surface, affecting their texture.
- Use the “Flash Freeze” Method:
- To prevent meatballs from sticking together in a single clump, place meatballs on a baking sheet pan lined with parchment paper in a single layer. Place the sheet in the freezer for a few hours. Once they’re partially frozen, you can transfer them to your chosen storage containers without fear of them sticking together.
- Choose the Right Packaging:
- Select a freezer-safe airtight container or resealable freezer bag for storage. It’s essential to remove as much air as possible from the packaging to prevent freezer burn.
- Portion Control:
- Consider portioning your meatballs before freezing. This makes it easier to grab the exact amount you need for a meal without having to thaw the entire batch.
- Layer and Separate:
- If you plan to stack meatballs in a container, place a layer of parchment paper or plastic wrap between the layers to prevent them from sticking together.
- Label and Date:
- Always label your containers or bags with the contents and date of freezing. This helps you keep track of how long they’ve been stored and avoid freezer burn.
- Proper Thawing:
- When you’re ready to enjoy your frozen Italian meatballs, it’s best to thaw them in the refrigerator overnight. Slow thawing helps maintain their texture and flavor. Alternatively, you can gently reheat them from frozen in a sauce on the stove but be careful not to overcook them.
- Sauces and Accompaniments:
- If you plan to serve the meatballs with sauce, consider freezing the sauce separately. This allows you to mix and match sauces and meatballs according to your preferences.
Ways to Use Your Meatballs
- Add meatballs to marinara sauce and serve over your favorite pasta
- Beef Gravy and Meatballs over Rice (Easy Swedish Meatballs)
- Meatballs with Sun-Dried Tomato Sauce over Noodles
- Homemade Alfredo Sauce and Meatballs with Fettucini
- Meatball Sub Sandwich with Pasta Sauce
- These meatballs would be awesome in Chili instead of ground beef
Conclusion
I think I have the best Italian meatball recipe 🙂 They are so much more flavorful meatballs than what you can buy frozen in the grocery store.
Homemade Italian meatballs are a culinary delight that can bring comfort and flavor to any meal. By following the steps outlined in this guide, you can create these delectable treats and freeze them for future enjoyment.
With the right techniques, your frozen meatballs will taste just as good as the day you made them, making them a convenient and delicious addition for busy weeknights. So, go ahead and whip up a batch of Italian meatballs, freeze them, and savor the flavors of Italy whenever you desire. Buon appetito!
Peace and. Love,
Meet Me
Created by Lynn Vogeler, Small House Kitchen is a celebration of the joy found in mostly from-scratch cooking and the magic that happens when great ingredients meet limitless imagination. In our small house, we turn simple ingredients into extraordinary meals with big flavors.
You can find out about all of my other passions; decorating, entertaining, organizing, and gardening over at livinglargeinasmallhouse.com
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Hi Lynn! so excited to make the meat balls. We made all natural sauce this fall and it is frozen in quart sizes. I usually buy my meat balls at Heybecks but they are so expensive. This will be so great. thank you
carol kubicz (Scott)
I used to buy store bought too and they seemed to have more filler (bread crumbs) than meat. I hope you like them!