Fix-and-Freeze Meatballs

Recipe

Main Dish
Fix-and-Freeze Meatballs

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User Rating

4.5 out of 5 stars
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2 ratings

Recipe Data

8
Servings
1hr30min
Prep
2hr10min
Total

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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!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    4Hy-Vee large eggs, beaten
    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

    1. Preheat oven to 375 degrees. Line two large rimmed baking pans with foil; spray with nonstick spray; set aside. 

    2. Combine eggs, breadcrumbs, Parmesan cheese, parsley, onions, salt, pepper, and garlic cloves in a large bowl. Add ground beef and pork; mix well. 

    3. 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. 

    4. 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%

    Recipe Source:

    Hy-Vee Seasons October 2020