Preheat oven to 375 degrees. Line two large rimmed baking pans with foil; spray with nonstick spray; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Just fix these meatballs ahead of time and freeze until you're ready to serve. They make for the perfect quick weeknight meal!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee large eggs, beaten | ||
| ⅔ c. fresh breadcrumbs | ||
| 1 c. Hy-Vee shredded Parmesan cheese | ||
| ½ c. fresh Italian parsley, chopped | ||
| ½ c. Hy-Vee Short Cuts chopped white onions | ||
| 1 tsp. Hy-Vee salt | ||
| ¾ tsp. Hy-Vee ground black pepper | ||
| 2 lbs. 85%-lean ground beef | ||
| 1 lbs. lean ground pork |
Things To Grab
- 2 large rimmed baking pans
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Large bowl
- Meat thermometer
- Waxed paper
Directions
Combine eggs, breadcrumbs, Parmesan cheese, parsley, onions, salt, pepper, and garlic cloves in a large bowl. Add ground beef and pork; mix well.
Shape mixture into 40 (1-inch each) meatballs. Place meatballs on prepared pans. Bake one pan at a time for 20 to 25 minutes or until meatballs are cooked through (165 degrees). Drain off fat.
Cool meatballs. Place in a single layer on a rimmed baking pan lined with waxed paper. Freeze 30 minutes or until firm. Transfer meatballs to resealable freezer bags or freezer containers. Seal and freeze for up to 3 months. Thaw in refrigerator before reheating.
Nutrition facts
Servings
530 Calories per serving
5 meatballs
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 220mg
- Sodium: 690mg
- Total Carbohydrates: 9g
- Protein: 40g
Daily Values
0%
Iron 20%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 15%