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Meal Prep Meatballs (Freezer-Friendly!)
A big batch of tender baked homemade meatballs that freeze beautifully and are perfect for meal prep! Add them to pasta, subs, soups or rice bowls for easy dinners.
Prep
20 min
Cook
—
Total
20 min
Serves
60
Instructions
- 01
Preheat the oven to 400°F. Grease two large rimmed baking sheets or line them with parchment paper or silicone baking mats.
- 02
In a bowl, whisk together the 15oz ricotta cheese, 2 eggs, 3 cloves grated garlic, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon Italian seasoning until evenly combined.
- 03
Add the ground meat and panko breadcrumbs. Gently mix until everything is incorporated, being careful not to overwork the meat.
- 04
Roll and shape the mixture into 60-75 small meatballs (see note). Arrange them about a half-inch apart on the prepared baking sheets.
- 05
Bake for 20 to 25 minutes, or until lightly browned and cooked through. Ground beef meatballs should reach an internal temperature of 160°F.
- 06
Serve immediately or cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
per serving · 8-9 meatballs (nutrition facts calculated using 90/10 beef)
- Calories
- 325
- Protein
- 28.5g
- Carbs
- 10.8g
- Fat
- 17.9g
- Fiber
- 0.7g
- Sugar
- 0.9g
- Sat. fat
- 8.4g
- Sodium
- 347.7mg
- Cholesterol
- 130.7mg
Variations & swaps
Expert Tips & Variation Ideas:
- Use a cookie scoop: Evenly sized meatballs cook at the same rate and make portioning easier. A small scoop also speeds up the rolling process when you are making a big batch.
- Don’t crowd the pans: Leaving space between the meatballs allows hot air to circulate and helps the edges brown.
- Check the temperature instead of cutting one open: An instant-read meat thermometer is the easiest way to know when the meatballs are fully cooked without losing their juices.
- Add fresh herbs: Mix in chopped parsley, basil or oregano for more prominent Italian flavor.
- Add Parmesan cheese: Finely grated Parmesan will give the meatballs a saltier, cheesier finish. Reduce the salt slightly if you plan to add a generous amount.
- Make them spicy: Add a pinch of red pepper flakes to the meat mixture before shaping.
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