This Freezer Meatballs Recipe is a staple in our household. They are super simple to make and it’s easy to double the batch. I am always stocking up the freezer with them because my family loves them so much. You can eat them on a sandwich, with pasta, or just by themselves! They are delicious!
Easy Freezer Meatballs Recipe
First, preheat your oven to 400˚. Then, chop up 1 medium onion in a small dice or puree them in the blender. You will most likely be crying by the time you are done…but these meatballs are totally worth a good cry.
Add 2 lbs. of ground beef, 2 eggs, 1/2 cup grated parmesan cheese, and the diced onion to a large mixing bowl.
Add 3 Tablespoons of tomato paste.
Then, add 3/4 cup of plain bread crumbs.
I like to add 1/4 teaspoon of crushed red pepper flakes. I love the little bit of heat it brings, but you can leave this out if you like. Or you can add even more if you like things extra spicy!
Next, add 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of garlic powder, and 1 Tablespoon of dried basil. You can just add them straight to the mixing bowl with all of the other ingredients. I just thought they all looked pretty in this little white bowl.
Now it’s time to get messy! Combine all ingredients until mixed well. You can use a spoon if you like, but I think your hands work the best to get everything incorporated.
Then, shape the mixture into 1 1/2 inch balls and place on a well greased baking sheet. I like to line mine with aluminum foil and then spray the foil with cooking spray.
Bake them for 20-23 minutes or until golden brown.
Freezer Directions:
This Freezer Meatballs Recipe is so easy to freeze. Just let them cool completely, put in a freezer safe zip lock bag and place in the freezer. When you are ready to eat, let them thaw in the refrigerator and heat as needed. You can reheat them in the microwave, oven, or in a pot of sauce on the stove top. So easy!
Below is a printable recipe card. Enjoy!
Freezer Meatballs Recipe
Ingredients
- 2 lbs ground beef
- 1 onion finely diced or pureed
- 2 eggs lightly beaten
- 1/2 cup parmesan cheese grated
- 3/4 cup plain bread crumbs
- 3 tbsp tomato paste
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tbsp dried basil
- 1/4 tsp crushed red pepper flakes optional
Instructions
- In a large bowl add in your 2 eggs and lightly beat them with a fork or whisk. Then add to bowl the 2 lbs ground beef, 1 diced or pureed onion, 1/2 cup parmesan cheese, 3/4 cup bread crumbs, 3 tbsp tomato paste, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tbsp dried basil and your 1/4 tsp red pepper flakes if using. Mix to combine either using your hands or a strong mixing spoon.
- Shape into 1-1/2 inch balls and place on parchment lined rimmed baking sheet, spacing at least 1/4 inch (0.5 cm) apart.
MAKE IT NOW
- Preheat oven to 400°F (200°C).
- Bake meatballs in preheated oven for 20-23 minutes or no longer pink inside. Let cool 3-4 minutes, then serve.
MAKE IT A FREEZER MEAL
- Place baking sheet with raw meatballs into freezer and flash freeze until hard, about 1 hour. Transfer frozen meatballs to a labeled gallon sized freezer safe bag. Seal bag, removing as much air as possible. Place in freezer and freeze until ready to cook.
COOK FROM FROZEN
- Preheat oven to 400°F (200°C). Place meatballs on a lightly greased rimmed baking sheet.
- Bake meatballs in preheated oven for 25 - 30 minutes or no longer pink inside. Let cool 3-4 minutes, then serve.
COOK FIRST, THEN FREEZE & REHEAT
- If you'd like to cook them first and then freeze them, bake them at 400° for 20 minutes or until no longer pink inside, then allow to cool completely. Add to gallon freezer bag, seal bag and freeze. To quickly reheat just remove a 1-2 out of bag and microwave on high for 1-2 minutes and serve as desired. Or place in oven and bake until warmed through.
Notes
Nutrition
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Made this tonight and my husband loved it! Thanks so much for this recipe.
I’m freezing half for later (it’ll be one of my postpartum meals) and I’m already looking forward to eating this again in a few weeks.
Will definitely be trying more of your freezer meals. Thanks again!
I used a different recipe, but I had to thank you for being the only person with instructions for baking from frozen raw. I was too tired to bake them after making them…but then forgot to thaw them. I thought I was going to have to order dinner until I found you. Thank you for saving my budget!
This has been my go to recipe for about a year now. I love to cook a big batch and freeze. Makes for a super easy addition to weeknight pasta dinners, or I can pop a couple frozen into my daughter’s lunches the night before and they’re ready to go for her to eat the next day. The tomato paste and parm cheese makes them retain moisture even after freezing, which I don’t often see with other recipes! I generally do half pork and half beef, and I definitely recommend taking the extra step to blitz the onion in the food processor for maximum moisture and flavor distribution. It usually makes about 40-45 meatballs for us.
I make these about once a month (for the last 3 months) and I’ve never thought about looking for another recipe. I usually cook these all in one go (not make-ahead) and they are DELICIOUS. I love the seasonings used and the onion really makes these. They’re SO EASY to make, even if you have to defrost meat first! Thanks for a wonderful recipe. 🙂
This recipe looks amazing. I’m currently doing paid meal plans for two family members, and this will be so much easier than having to bake at dawn!
I was wondering, can I just emit the parmesan? I seem to have every cheese but parm in my fridge, and I’m assuming they will still hold shape?
Thank you 🙂
Yes you can omit the cheese.
Wondering how they will hold up in a swedish meatball gravy
They should do great in a Swedish gravy!
I’m expecting baby 3 and so excited to find your freezer meals. I have to make substitutes for my sons allergies and egg is one I still struggle with. Would milk or apple sauce be a good replacer?
Maybe a flax egg? You can google it for info and “recipe”….
I changed it a little, adding only 1/4 c parm, 1 tsp dried basil, & no pepper flakes only because I want to use them for a variety of dishes & didn’t know if those flavors would be too prominent. These turned out so yummy and will be just right for my recipes. I cooked some and left some raw so I have both in my freezer. I plan to make it again with the actual ingredient amounts another time as I’m sure it will also be delicious. Thank you for this recipe. We will really enjoy it!
Hi there! Wondering how we could do the same yummy recipe with only 1lb meat?
You could also stretch your meat using bean flour – you don’t notice a difference and it makes meat go farther.
Could I cook these in the crockpot after freezing instead of cooking them in the oven?
Yes you could if you like.
Do you have to thaw frozen meatballs first before you reheat them?
No you don’t!
I noticed that in your description, you cooked the meatballs for 30 minutes at 375F but in the recipe card for 20 minutes at 400F. At which temperature do they cook the best? This recipe looks amazing! Thanks for sharing it.
Hi, it’s 400 degrees for 20-23 minutes! Thanks!
These are SO good! Made three times the amount the recipe calls for and freezing most of it! 10/10!
I made these without onions for my daughter in law and added a little more basil. I then made them for my husband with onion. The difference is amazing. I would omit onion and add extra basil. flavor was a lot better for me more herbs which I like.
Looks delicious! How many of these meatballs do you use per serving and how many servings are in this recipe? I’m trying to decide how many recipes to make. We have a family of 6 and I want to freeze some as well. Thanks! Also, do you make your own red sauce? Yours looks amazing!
Hi, it makes 24 meatballs! I do make my own red sauce, it’s delicious! Look for it in my cookbook Seriously Good Freezer Meals. 🙂
These look lovely how long do they last in the freezer please
Best to use them up within 4-6 months in the freezer!