What can I serve with these meatballs?

In addition to the garlic bread meatball subs and sweet chili meatball stir-fry (pictured above), you can serve them with noodles, like my spaghetti arrabbiata , or use them in my Thai-Inspired soup . They’re also great with white rice, roasted potatoes, a simple salad or power bowls with veggies. Since the seasoning is flavorful but versatile, the meatballs work with marinara, pesto , chipotle lime sauce , sweet chili sauce, teriyaki sauce, cilantro chimichurri , and more. For an easy appetizer, serve them with toothpicks and your favorite dipping sauce.

Can I use another ground meat instead of beef?

Yep! Ground chicken, turkey or pork all work, or you can use a combination of beef and pork for extra richness. Keep in mind that chicken or turkey may produce slightly less juicy meatballs and cook more quickly, so take them out of the oven once they reach an internal temperature of 165°F.

How do I make these meatballs gluten-free?

Replace the panko with a gluten-free panko-style breadcrumb .

Easy Meal Prep Meatballs Recipe (Freezer-Friendly!)

Description

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.

Ingredients

Units Scale

1 15oz container ricotta cheese
2 large eggs
3 cloves garlic, minced or grated
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
2 lb lean ground beef
1 cup panko breadcrumbs

Instructions

Preheat the oven to 400°F. Grease two large rimmed baking sheets or line them with parchment paper or silicone baking mats.
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.
Add the ground beef and panko breadcrumbs. Gently mix until everything is incorporated, being careful not to overwork the meat.
Roll and shape the mixture into 60-75 small meatballs (see note). Arrange them about a half-inch apart on the prepared baking sheets.
Bake for 20 to 25 minutes, or until lightly browned and cooked through. Ground beef meatballs should reach an internal temperature of 160°F.
Serve immediately or cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.

So tender, so juicy. Ready for literally anything.

Notes

Meatballs: I like my meatballs pretty small so I get about 75 meatballs total! But no need to be too precious here, roll into whatever size/shape you prefer.

Freeze fully cooked: Arrange the cooked meatballs in a single layer on a lined sheet pan. Once solid, transfer them to a freezer-safe bag or container and freeze for up to 3 months. Air fry, simmer in sauce, or proceed with any recipe straight from the freezer until the meatballs are warmed through.

Freeze raw: Arrange raw meatballs in a single layer on a lined sheet pan. Once solid, transfer them to a freezer-safe bag or container and freeze for up to 3 months. When ready to use, air fry at 375°F for 10-15 minutes, shaking halfway through or bake at 400°F for 25-30 minutes, until fully cooked and internal temperature reaches 165°F.

Refer to above blog post for step-by-step photos, ingredient information, expert tips, variation ideas, and answers to frequently asked questions.

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Nutrition

Serving Size: 8-9 meatballs (nutrition facts calculated using 90/10 beef)
Calories: 325
Sugar: 0.9 g
Sodium: 347.7 mg
Fat: 17.9 g
Carbohydrates: 10.8 g
Fiber: 0.7 g
Protein: 28.5 g
Cholesterol: 130.7 mg