5 Freezer-Friendly Meatball Recipes
Freezing meatballs is a fantastic way to ensure you always have a delicious and convenient meal option on hand. When you’re ready to use the meatballs, there are several ways to reheat and incorporate them into meals - reheating in sauce, oven or microwave reheating, or reheating in the slow cooker with sauce. Under each recipe, you’ll see my suggested preparation along with serving suggestions.
Mongolian Beef Meatballs
Ingredients:
For the Meatballs:
1 pound ground beef
1/4 cup panko breadcrumbs
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon ginger, minced
1/4 cup green onions
1/2 teaspoon crushed red pepper flakes (optional)
For the Sauce:
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon sesame oil
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, panko breadcrumbs, soy sauce, garlic cloves, ginger, green onions, and red pepper flakes (if using).
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and browned on the outside.
While the meatballs are baking, combine all sauce ingredients in a medium bowl.
In a large mixing bowl, gently toss the cooked meatballs with the Mongolian sauce until evenly coated.
Allow the meatballs and sauce to cool completely.
Transfer the meatballs and sauce to a freezer-safe container or zip-top bag. Label with the date and contents and freeze for up to 3 months.
Preparation Suggestion: Thaw the meatballs and sauce in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish.
Serving Suggestion: Enjoy over rice with a side of green beans, garnish with fresh green onion and sesame seeds.
Marry Me Chicken Meatballs
Ingredients:
For the Meatballs:
1 pound ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped onion
2 cloves garlic, minced
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Sauce:
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken bone broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup sun-dried tomatoes, chopped
Salt and pepper, to taste
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, onion, minced garlic, egg, Italian seasoning, salt, and black pepper. Mix until just combined.
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and lightly browned.
While the meatballs are baking, heat olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and bring it to a simmer.
Add the heavy cream, Parmesan cheese, red pepper flakes (if using), thyme, oregano, basil, and chopped sun-dried tomatoes. Stir to combine.
Simmer the sauce for 5-7 minutes, or until it thickens slightly. Season with salt and pepper to taste.
Once the meatballs are cooked, add them to the skillet with the sauce. Gently toss to coat the meatballs in the sauce.
Let the meatballs simmer in the sauce for an additional 5 minutes to absorb the flavors.
Allow the meatballs and sauce to cool completely.
Transfer the meatballs and sauce to a freezer-safe container or zip-top bag. Label with the date and contents and freeze for up to 3 months.
Preparation Suggestion: Thaw the meatballs and sauce in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish.
Serving Suggestion: Enjoy over pasta or mashed potatoes with a veggie of choice (optional) and fresh basil.
Swedish Meatballs
Ingredients:
For the Meatballs:
1 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1/4 cup milk
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons butter (for frying)
For the Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions:
In a large bowl, combine ground beef, ground pork, breadcrumbs, chopped onion, milk, egg, salt, black pepper, allspice, and nutmeg. Mix until just combined.
Form the mixture into small meatballs, about 1 inch in diameter.
In a large skillet, melt the butter over medium heat.
Add the meatballs to the skillet, making sure not to overcrowd them. Cook in batches if necessary.
Cook the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
In the same skillet, melt the butter over medium heat.
Stir in the flour and cook for about 1-2 minutes, until the mixture is golden brown.
Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Simmer for 5-7 minutes, until the sauce has thickened.
Season with salt and black pepper to taste.
Return the cooked meatballs to the skillet, stirring to coat them in the sauce.
Simmer for an additional 5 minutes, until the meatballs are heated through and well coated in the sauce.
Allow the meatballs and sauce to cool completely.
Transfer the meatballs and sauce to a freezer-safe container or zip-top bag. Label with the date and contents and freeze for up to 3 months.
Preparation Suggestion: Thaw the meatballs and sauce in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish.
Serving Suggestion: Enjoy with over egg noodles or mashed potatoes.
Firecracker Meatballs
Ingredients:
For the Meatballs:
1 pound ground pork
1/2 cup breadcrumbs (panko or regular)
1/4 cup grated Parmesan cheese
1/4 cup finely chopped green onions
1 large egg
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Firecracker Sauce:
1/4 cup mayonnaise
1/4 cup Sriracha
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon garlic, minced
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, green onions, egg, garlic, onion powder, smoked paprika, salt, and pepper. Mix until just combined.
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and browned on the outside.
In a medium bowl, whisk together the mayonnaise, hot sauce, honey, apple cider vinegar, and red pepper flakes (if using). Season with salt and black pepper to taste.
In a large mixing bowl, gently toss the cooked meatballs with the firecracker sauce until evenly coated.
Allow the meatballs and sauce to cool completely.
Transfer the meatballs and sauce to a freezer-safe container or zip-top bag. Label with the date and contents and freeze for up to 3 months.
Preparation Suggestion: Thaw the meatballs and sauce in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish.
Serving Suggestion: Enjoy with rice and veggie of choice, garnished with fresh green onions, and sesame seeds.
Italian-Style Meatballs
Ingredients:
For the Meatballs:
1 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 cup milk
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil (for frying)
For the Marinara Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, minced
2 (28-ounce) cans crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 teaspoon sugar (optional, to taste)
Fresh basil, chopped (for garnish, optional)
Instructions:
In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, chopped onion, garlic, egg, milk, dried oregano, dried basil, salt, and pepper. Mix until just combined.
Form the mixture into small meatballs, about 1 inch in diameter.
In a large skillet, heat the olive oil over medium heat.
Add the meatballs to the skillet, making sure not to overcrowd them. Cook in batches if necessary.
Cook the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
In a large saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes (if using). Bring to a simmer.
Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. Season with salt, black pepper, and sugar (if using) to taste.
Add the cooked meatballs to the marinara sauce, stirring gently to coat them evenly.
Simmer for an additional 10 minutes, allowing the flavors to meld.
Allow the meatballs and sauce to cool completely.
Transfer the meatballs and sauce to a freezer-safe container or zip-top bag. Label with the date and contents and freeze for up to 3 months.
Preparation Suggestion: Thaw the meatballs and sauce in the refrigerator overnight. Reheat in a saucepan over medium heat until warmed through, or microwave in a microwave-safe dish.
Serving Suggestion: Enjoy on a sub roll with melted mozzarella or with spaghetti and reserved marinara sauce.
