Don’t buy pre-packaged meatballs when this homemade Meatballs Recipe is so easy! Make ahead & store in the freezer for future easy family dinners. They take just a couple minutes to make & are a great addition to dinners, game day & more!
Adding tender, juicy meatballs to your dinner or tossing them in the crockpot for a great game day appetizer is always a good idea. Everyone loves them, right?! I know I love adding them to our spaghetti or whipping up my grandmothers sausy recipe for a snack, which I can’t believe I have yet to share with you. (I will do that soon- I promise)
So many people think these recipe are difficult & so they pick up the frozen, pre-packaged meatballs at the store. But you don’t know what’s really in them when you do that.
Many times it’s loaded with all sorts of things you may not want. Plus you can never guarantee that they will taste how you prefer. But you don’t have to pick up the frozen ones at the store when it’s so easy to make them yourself. Just a couple minutes & these are ready for the freezer.
Homemade Meatballs Recipe
I just toss all the ingredients in the bowl of my stand mixer & pulse the paddle a few times to get everything worked through. You don’t want to mash the meat because then it will not be as tender.
But if you just go at it slow it will mix perfectly. If you don’t have a stand mixer- you can definitely do this by hand. In fact- if I wasn’t in an arm splint for tendinitis (I’m calling it blogger syndrome) I would have worked this by hand too.
I was able to utilize my mixer & then I just had to portion & roll. I covered with plastic & placed in the chest freezer overnight. Then the next day I transferred them all to a freezer bag for more efficient storage.
It’s really that easy. When you want to make some- just use them as you would the store variety. I make these in bulk so I always have some on hand for quick & easy dinners.
How to make meatballs
- 2 lbs grass fed ground beef
- 1 egg
- 1/4 cup milk
- 2 tbsp Worcestershire sauce
- 1/2 cup bread crumbs
- 1/2 cup shredded mozzarella
- 2 tbsp parsley
- 1 tbsp minced onions
- 1 tsp oregano
- 2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1-1/2 tsp table salt
- 1 tsp black pepper
- dash chili powder
- 1/2 cup bacon bits
- Combine all ingredients in a large mixer bowl & either work together by hand or use a stand mixer & pulse ingredients until just combined
- Work tablespoon size scoops of mixture between hands to form a ball
- Place on parchment lined baking sheet
- Continue with remaining meat
- Cover with plastic wrap & freeze overnight
- The next day transfer to zip top bag & mark with the date
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
If you love including meatballs in your dinner recipes or appetizers, this recipe is the one to start with!
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I recently made lamb meatballs – so good!
I’m a meatball nut, so definitely try this recipe Gina.
Love your images throughout your blog.
Oh man…these sound so great!! What a neat idea!
Thanks for joining Cooking and Crafting with J & J!
What can you add instead of bacon? My family doesn’t eat that.
Thank you very much.
Gina Kleinworth says
I understand. You can use dried minced mushrooms, chopped cooked turkey “bacon”, finely chopped eggplant or even tofu.
Can I substitute ground turkey for the ground beef?
Gina Kleinworth says