Delicious Italian Meatballs
I love keeping meatballs in my freezer for a quick and delicious meal. They’re easy to defrost and put with my homemade marinara sauce to serve over spaghetti, zucchini noodles, or serve on a sub roll topped with melted provolone. Super fast, super easy!
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I always double this recipe so I have plenty to freeze. Meatballs are easy to warm up for lunch, or nights that I’m only cooking for one.
By mixing the seasonings a little at a time, it’s easier to make sure it’s incorporated all throughout the meat mixture.
Easy Italian meatballs that are simple to make, they freeze well and are super delicious. Serve over pasta, zucchini noodles, or on a sub roll with melted provolone.
- 1 lb ground beef
- 1/2 lb Italian sausage bulk ground
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1/4 cup milk
- 1/2 cup bread crumbs
- 1 TBSP oregano
- 1 TBSP parsley
- 1/2 tsp garlic powder
- 1/4 cup parmesan cheese grated
Mix ground beef, sausage, salt and pepper in a large bowl. Add eggs and milk, and mix well. In another bowl, blend remaining ingredients and add a little at a time to the meat mixture to incorporate well. Using a 2 oz scoop, form into balls and hand roll. Lay on a cookie sheet and silicone baking mat, bake at 400° until cooked through, about 20 minutes. I rotate the balls halfway through cooking. Cool. The meatballs can be flash frozen on a cookie sheet then stored in a freezer bag.