Meatball Recipe Ground Beef (Big Batch)
This homemade beef meatball recipe yields tender, moist and versatile meatballs, perfect to make ahead and freeze. Save time & money by making a big batch!
Ingredients
- 1 ½ cups Panko Japanese breadcrumbs Note 1
- ½ cup milk Note 2
- 4 lbs lean ground beef Note 3
- 5-6 garlic cloves pressed
- 4 eggs
- 2 tablespoons Worcestershire sauce
- 4 teaspoons coarse kosher salt
- 2 teaspoons Italian seasoning
- 2 teaspoons ground black pepper
Instructions
- To make panade, in a medium bowl, combine panko and milk. Let sit for 5 minutes.1 ½ cups Panko Japanese breadcrumbs, ½ cup milk
- To make the meatballs, in a large bowl, mix together soaked Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt, and pepper. With clean hands, mix the beef mixture until well combined.4 lbs lean ground beef, 5-6 garlic cloves, 4 eggs, 2 tablespoons Worcestershire sauce, 4 teaspoons coarse kosher salt, 2 teaspoons Italian seasoning, 2 teaspoons ground black pepper
- To shape the meatballs, using a medium cookie scoop, shape the meatballs and arrange them on 2 baking sheets, lined with foil, or a silicone mat. (I usually get about 125 1-inch meatballs.) If desired, roll the meatballs between your palms to smooth out the surface.
- At this point, you can either freeze the meatballs raw on a sheet pan and then divide it into freezer bags. Or bake it and then freeze the cooked meatballs for later use, which eliminates the searing step later on.
- To bake the meatballs, bake in preheated 350°F oven for 15-20 minutes. Cool completely and then arrange on a clean baking sheet in a single layer. Place it in the freezer for about 2 hours. Once the meatballs are frozen, divide into 4 freezer bags, or vacuum seal for longer storage.
Notes
Note 1: Because Panko is made with crustless bread, it's super light and ideal for this meatball recipe. It lightens the meatballs without weighing it down. In a pinch, you can use regular breadcrumbs or an old bread.
Note 2: You can use any kind of milk - whole, 2% or even skim.
Note 3: If you prefer, you can also use a mixture of pork and beef.
Freezing Tips: This big batch recipe yields 4+ pounds of beef meatballs, enough for 4 dinners to feed a family of 4! Freeze the meatballs in a single layer on a baking sheet first, and then divide into freezer bags. That way, all the meatballs will stay separated, and easy to take out in small quantities.
Storing Tips:
- Store leftover ground beef meatballs in an airtight container in the refrigerator for up to 3 days.
- Warm leftover meatballs on the stove over low heat, or place them back in the oven just until heated through. Be careful not to let them burn!
- Freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
- Store leftover ground beef meatballs in an airtight container in the refrigerator for up to 3 days.
- Warm leftover meatballs on the stove over low heat, or place them back in the oven just until heated through. Be careful not to let them burn!
- Freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1servingCalories: 202kcalCarbohydrates: 6gProtein: 27gFat: 7gSaturated Fat: 3gCholesterol: 112mgSodium: 606mgPotassium: 456mgFiber: 1gSugar: 1gVitamin A: 76IUVitamin C: 1mgCalcium: 44mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.
