Freezer: Make-Ahead Italian Meatballs

Instructions

1. 01

   Line large cookie sheet with foil and set aside

2. 02

   Add milk to panko bread crumbs and let soak for 5 minutes

3. 03

   In mixing bowl add both meats along with seasonings and egg

4. 04

   Add soaked bread crumbs

5. 05

   Using hands gently mix until well combined but be careful not to overwork

6. 06

   Using an ice cream scooper to ensure uniform size scoop meat into hands and gently roll into a ball shape

7. 07

   Place on foil lined cookie sheet and repeat until all meat mixture is used up

8. 08

   Place cookie sheet in oven and turn on broiler

9. 09

   Broil for about 8 minutes until lightly browned and crispy and then carefully flip meatballs and broil for about another 4 minutes

10. 10

    Reduce oven heat to 400 degrees and let meatballs continue to cook for about another 10 minutes or until cooked through

11. 11

    Remove from oven and let cool completely

12. 12

    Transfer cooked meatballs to a clean parchment paper lined cookie sheet

13. 13

    Place in freezer for about 2 hours or until firm

14. 14

    At this point you can transfer meatballs to a zippered bag and return to the freezer for up to 4 months and they will hold their shape

15. 15

    Use in recipes calling for cooked Italian meatballs