Freezer Meatballs (Batch Recipe)

These flavorful, easy to make meatballs are great for batch baking and having on hand for protein-centered lunches or dinners.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings balls

Calories 112kcal

Author Rachel Ballard

Ingredients

1 pound ground beef chuck or a blend of veal pork and beef totaling 1 pound
1 medium yellow onion very finely chopped/almost minced
2 cloves garlic minced
1 egg beaten
1/2 cup parmesan cheese grated
1/2 cup parsley fresh, finely chopped see note 1
1/2 cup almond flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

Instructions

Preheat the oven to 400. Line a rimmed baking sheet with parchment paper and set aside.
Add the beef to medium bowl then add all the other ingredients and mix gently until just incorporated. Don't over mix or the meatballs could become tough.
Roll balls about 2 inches in diameter. Arrange on a baking sheet 1-2 inches apart.
Bake until cooked through--about 20-23 minutes then freeze if desired or serve warm with your choice of sauce and pasta or spaghetti squash.
Cool to room temperature then freeze on the same cookie sheet if desired then transfer to an air tight container or zip top bag and freeze up to three months.

Notes

Note 1: Fresh parsley is very mild and adds brightness to this recipe. If you don't want to use it, you can omit it totally or use a teaspoon of dried parsley.

Nutrition