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.
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).
You can also make vegetarian meatballs with this recipe! Check out the recipe for vegetarian meatballs for the freezer.
- 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
- 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.
You can also make vegetarian meatballs with this recipe—check out the vegetarian meatball recipe, which I use in any recipe calling for meatballs. 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
Try Bulk Meatballs in These Recipes:
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.
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!