Disclaimer: This recipe was created in partnership with Frigidaire. But the opinions are all ours!
Everybody loves a good meatball, right? Well, at least everyone in my crew does. And, as my mom friends out there know, it’s no small feat to prepare a meal that everyone eats and enjoys. These delicious, moist, Baked Italian Meatballs may get eaten before they ever make it atop whole wheat spaghetti with homemade marinara sauce or a Meatball Sandwich.
Perhaps the best part: Skip the stove top mess and bake these away in the oven for only 20 minutes. They come out perfect every time. And, like so many of our recipes, you can make these meatballs ahead of time and freeze them for a quick, healthy meal later. Check out the freezer meal instructions in the recipe.
I think you’ll want to make this baked version of meatballs again and again!
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Everybody loves a good meatball! These delicious, moist ones may get eaten before they ever make it atop spaghetti or a sub sandwich. You’ll want to make this baked version of meatballs again and again.
Ingredients
- 1 ½ lb ground beef (or substitute ground turkey)
- 1 cup whole wheat or panko breadcrumbs
- 1 large egg, beaten
- 2 tablespoons milk
- 2 tablespoons tomato paste
- 1/4 cup loosely packed fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat oven to 350 degrees. Line a sheet pan with parchment paper or foil.
- Using clean hands, gently combine all ingredients in a medium bowl.
- Use a medium dough scooper or a spoon to scoop and then roll about 1 1/2 inch meatballs. Line up meatballs on the sheet pan, leaving room between each.
- Bake for 20 minutes or until no longer pink inside (160 degrees internal temperature).
Notes
Freezer Meal Instructions:
To Freeze:
Line a sheet pan with parchment paper or foil. Then, complete Step 2 and 3. At this point, flash freeze uncooked meatballs by placing pan in the freezer for about an hour or so. Once frozen, dump meatballs in a gallon-sized freezer bag and place in freezer.
To Prepare:
Thaw meatballs in refrigerator overnight (preferred method) or using the cool water method (submerge freezer bag in cold water until thawed, replacing water every 30 minutes). Cook according to instructions.
I make and freeze these a lot! I’m gluten intolerant so I can’t eat these out in any form. BUT we love meatball subs. I make a sheet pan full of these, let them cool and freeze them in food sealer bags. They don’t normally last more than a few weeks before they’re gone.
Making these in a large batch really takes no longer than making them a meal at a time! Great recipe!
LOVED these meatballs. The only change I made was I used almond milk instead of regular because I can’t have dairy and they were delish and easy to makeahead and freeze. I actually want to make these as one of the trays for my sons 1st birthday. I was wondering how long can they be frozen without compromising quality of meat and flavor?
Hey, that’s great to hear. I would say they will be fine in the freezer for at least 3 months. The key is to package them in an air-tight freezer bag and get as much air out as possible so do well in the freezer.
Simple recipe, very tasty. I was missing the parsley but they were still nice without it. I also liked baking them over frying, much easier.
★★★★
Can I bake first them and then freeze them? I’m thinking then I can throw some frozen cooked meatballs into a crock pot with some sauce and let them cook throughout the day.
I have definitely cooked these ahead and frozen them in sauce before. I bet if you threw the frozen sauce and meatballs in a crock on low all day it would work out. Please let us know if you try it and how it goes, since I haven’t tested it that way.