My husband and How to make meatballs have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use.
In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well. Place meatballs on greased racks in shallow baking pans. Freeze option: Freeze cooled meatballs in freezer containers.
To use, partially thaw in refrigerator overnight. This is our go-to meatballs recipe. It’s quick to make, calls on ingredients we always have on hand and the recipe guarantees juicy, tender and flavorful meatballs. The ground meat you use is up to you!
This recipe will work with beef, pork, lamb, chicken, turkey or any other ground meat you have access to. Stovetop meatballs — For perfectly golden brown meatballs with an almost crunchy crust, cook them in a skillet on the stovetop. Cooking them this way allows you to rotate the meatballs in oil, which makes sure they turn golden brown on the outside, while staying juicy and tender on the inside. Step shot showing how to make meatballs in a skillet. Step shot showing how to make meatballs on a baking sheet in the oven. We use this method when making our Swedish meatballs and love the golden brown crust it adds.
I also love using this method to make the meatballs that are added to this Italian wedding soup! Simmer meatballs in sauce — For the most tender, melt-in-your-mouth meatballs, skip the browning and cook them directly in simmering sauce. We do this when making our tender turkey meatballs. More Meatball Recipes: Try our Swedish Meatballs or try this method for making ultra tender and juicy turkey meatballs.
