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Make Meatballs in Bulk for Freezing and Meal Prep

Frozen meatballs are a simple, versatile ingredient that save time and make weeknight meals easier. When ground beef is on sale, preparing a large batch of meatballs for the freezer is a smart, economical choice. This recipe is designed for bulk cooking: the meatballs are baked instead of fried to reduce mess and hands-on time. You can also grill them if you have a grill or a grill pan with small enough holes to keep the meatballs from falling through. Once cooked and cooled, these meatballs freeze well and can be reheated in sauces, used in sandwiches, added to pasta, or served as a protein for many family meals.

Photo is a brown soup bowl with meatball soup, beside a cutting board. On the cutting board are two clear glass bowls with parsley and sour cream.

Recipe

Meatballs served three ways: with noodles, with glaze, and with pineapple and rice.

Bulk Meatballs

Author: Mary Ann

Prep Time: 25 mins | Cook Time: 25 mins | Total Time: 50 mins

Course: Bulk Cooking | Cuisine: American | Servings: 20 | Calories per serving: 183

Ingredients

  • 5 lbs. ground beef
  • 1 cup Italian seasoned bread crumbs
  • ¼ cup steak sauce or Worcestershire sauce
  • 1 tsp. dried basil
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 1 tsp. garlic salt
  • 1 tsp. onion powder

Instructions

  1. In a very large bowl, combine all ingredients. Use clean hands to mix thoroughly until evenly combined. If the mixture feels too dry, add a bit more steak sauce or Worcestershire sauce. If it is too wet, add more breadcrumbs a little at a time until the mix holds together comfortably.
  2. Shape the mixture into 1-inch meatballs and place them on foil-lined baking sheets with shallow rims to catch any drips. Arrange meatballs with a little space between them so heat circulates evenly.
  3. Bake in a preheated 350°F oven for about 20–30 minutes, turning occasionally with tongs so they brown evenly. Cooking time will vary slightly depending on your oven and the exact size of your meatballs. They should be cooked through and lightly browned.
  4. Allow the meatballs to cool completely on a wire rack or tray. Once cool, divide into five portions and pack into labeled, freezer-safe containers or bags. Freeze flat for easier stacking.

Notes

Grilling is an alternative to baking if you use a grate or grill pan that prevents the meatballs from falling through the openings. For best results when grilling, use medium heat and turn the meatballs gently to brown all sides.

Storage and Reheating Tips

Store cooled meatballs in airtight, freezer-safe containers or heavy-duty freezer bags for up to 3 months for best quality. To reheat, thaw in the refrigerator overnight and warm gently in a simmering sauce, in a covered skillet over medium-low heat, or in a 350°F oven until heated through. For frozen-to-sauce use, you can also add frozen meatballs directly to a simmering sauce and increase the cooking time until warmed through.

Ways to Use Bulk Meatballs

Bulk meatballs are excellent in classic marinara with pasta, tucked into sandwiches or subs with melted cheese, served over egg noodles with a stroganoff-style sauce, combined with rice and a sweet-and-sour glaze, or offered as a protein on a party platter. They are a convenient, time-saving base for many quick meals and leftovers.

Nutrition per serving

Calories: 183 cal | Carbohydrates: 5 g | Protein: 25 g | Fat: 6 g | Sodium: 476 mg | Fiber: 1 g | Sugar: 1 g

Try Bulk Meatballs in these recipe ideas:

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