Frozen meatballs are an easy ingredient to use in so many delicious recipes, and they are easy to make in bulk. When ground beef is deeply discounted, we buy large quantities and prepare both browned ground beef for the freezer and bulk meatballs for the freezer.

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.

This bulk meatball recipe calls for baking the meatballs instead of frying them, creating less mess (you can also grill them if you have a grill or grill pan that won't allow them to fall through the slats).

Recipe

Top left photo is meatballs with egg noodles. Top right photo is meatballs with a red glaze. Bottom photo is meatballs with pineapple chunks and sliced water chestnuts on a bed of rice.

Bulk Meatballs

5 from 1 vote

Mary Ann

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Prep Time 25

Cook Time 25

Total Time 50

Course Bulk Cooking

Cuisine American

Servings servings

Calories 183

Ingredients

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

Instructions

Mix all ingredients together in large bowl by using your hands. (Yes, it's easiest to just get messy and mix away!) If your mixture is a little too dry add a little more steak sauce or Worcestershire sauce. If your mixture is a little too moist, add a little more bread crumbs.
Shape into 1 inch balls. Place on foil lined baking sheets with a shallow rim to prevent drips and bake at 350°F for about 20-30 minutes, turning occasionally with tongs.
Allow to cool. Divide into 5 portions in labeled, freezer safe containers.

Notes

You can grill instead of baking if you use a grate that prevents meatballs from falling through.

Nutrition per serving

Calories: 183 calCarbohydrates: 5 gProtein: 25 gFat: 6 gSodium: 476 mgFiber: 1 gSugar: 1 g

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Comments

Maria Tannen

January 31, 2020 at 1:42 pm

I had your freezer stash meatballs from many years ago. I see this recipe is different. You don't use any eggs in this recipe? Does the steak sauce/worcestershire sauce take the place of eggs to hold everything together? How many meatballs does this make? Thanks in advance.

- Mary Ann
  
  January 31, 2020 at 2:28 pm
  
  Hi Maria,
  I think you are referring to the Freezer Stash Meatballs in Kim Tilley's Hamburger Plan, which does use egg as a binder.
  
  The recipe on this page is the one I've been using for years, and it doesn't use a binder - the meat will stick together without anything extra. The sauce is just for flavor.
  
  The quantity it makes depends on how large you make the meatballs; I like to do some large and some small because sometimes I serve the large ones on top of spaghetti whereas I use smaller ones for soups and skillet recipes.
  
  I hope this helps!