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These Freezer-Friendly Italian-Style Meatballs are a classic comfort food staple, simmered in rich marinara and perfect for pasta night, subs, or party appetizers. Make ahead and freeze for an easy homemade meal anytime!

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Freezer-Friendly Italian-Style Meatballs

Taylor Jackzen
These Freezer-Friendly Italian-Style Meatballs are a classic comfort food staple, simmered in rich marinara and perfect for pasta night, subs, or party appetizers. Make ahead and freeze for an easy homemade meal anytime!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 4

Ingredients
  

For the Meatballs

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup white onion finely chopped
  • 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 white 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.

Notes

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.