Last updated on February 15th, 2020 at 12:34 pm
Homemade Frozen Meatballs – Perfect to add to throw in your crock pot for a delicious appetizer and a great alternative for those that prefer homemade vs store bought frozen meatballs!
Best Frozen Meatballs
Easy frozen meatballs give you so many options. The humble yet mighty meatball provides a foundation for countless dishes. Every style of cuisine on the planet has a version of a meatball. So with easy freezer meatballs, you can essentially span a globe of flavors.
To start your globe-trotting, all you have to do is grab some of your frozen meatballs, and build a sauce or glaze. Meatballs work for appetizer or an entrée.
Everyone loves a good meatball. Except for vegans. But that just means more meatballs for the rest of us.
Also, making your own frozen meatballs means you don’t have to worry about all the additives found in most store bought freezer meatballs. BONUS for no extra crap!
Seriously, some of those premade freezer meatballs don’t really seem to be meat. They should be re-labeled bread balls.
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy frozen meatballs recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Plan Ahead with Easy Frozen Meatballs
Making frozen meatballs means creating convenience. They come together with little effort. They don’t take long to cook. They keep in the freezer for a month or even more if they are well stored.
Who doesn’t love convenience?!
The biggest consideration for making your own freezer meatballs? Choosing what style of meatball to go with. In this case, the more simple you keep them, the more options you have for destinations to travel to with the sauce or glaze.
For this reason, not going any one particular direction with the meatball seasoning makes sense. For example, you certainly can add ingredients like cheese to the meatball mix, but then you paint yourself into a corner.
Not many Asian themed recipes include parmesan cheese or cheese of any kind. A meatball stuffed with parmesan works great for Italian dishes though. But, I like having the most options possible if I am busting out some freezer meatballs.
So, season simply with salt and pepper and some onions. Maybe add a bit of red pepper flakes if you want some heat. Otherwise, keep it very simple and use your sauce, gravy, or glaze to do the heavy lifting when it comes to flavoring or setting your travel plans or style of cuisine.
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and funny stories. For my entire disclosure policy click here.
Frozen Meatball Recipe
The basics of easy freezer meatballs are as follows:
- binding agents
- thorough cooking
Starting with the meat, you literally can go with any type of ground meat. Beef, chicken, pork, veal, venison, alligator, whatever you like and have available works.
Meat balls are made with a combination of meat, some breadcrumbs, and beaten eggs and usually a bit of chopped onion and some salt and pepper at the very least.
The eggs and breadcrumbs help bind the meat and keep it from crumbling. Onions are found in every cuisine on the planet and onions act to bind too. Only in this case, onions help bind all the seasons and flavors of the meat.
So using onions in the meatballs will not limit what you do when it comes time to cook them and decide whether you are going with European, Asian, or Polynesian for the meal.
With freezer meatballs, you definitely want to cook them all the way. Sometimes cooking meatballs is fine on the stove top in a cast iron pan. However, for freezer meatballs, I recommend cooking a big batch.
You want to be able to store a bunch to use when you want them. So, using cookie sheets and doing them in the oven works best in that case.
Start with higher heat in the oven, about 425F. Then reduce the temp to about 325F. This will help seal in the moisture so you don’t have a dry meatball when you are ready to eat them.
Make sure to let them cool completely before you add them to the freezer bags to store in the freezer. I suggest freezer bags because it make portion sizes easier when it comes time to thaw them out. Also, it makes it easier to stack them in the freezer that way.
Tips for making Homemade Meat Balls
1.Make sure you have some fat content in the meat. Too lean = dry balls!
2. Don’t over mix or they will get tough so mix as little as possible to combine ingredients.
3. Breadcrumbs help bind the meat together. Plain or seasoned is up to you!
4. Season your balls! Go as basic as possible for more options.
5. Make them uniform size for even baking. Use an ice cream scoop!
6. Cook thoroughly! Internal temperature should be 165F.
What are Some Good Recipes to use Frozen Meatballs?
Meat balls are so wonderful. All manner of tasty appetizers come to mind first. You can use them on sandwiches. No one complains about them on pasta.
Want to pop them in soup? Nothing stopping you. Nothing weird about using them in a salad either.
You can make balls work with spicy, sweet and sour glazes, or marinara sauce. Or be a rebel and don’t put any sauce on them at all. The only limit is your imagination.
Some crockpot meatballs to try:
- Sweet & Tangy Meat balls
- Honey Mustard Meat balls
- BBQ Steakhouse
- French Onion Meat balls
- Pineapple Ginger
- Nashville Hot Chicken balls
To Thaw or Not to Thaw
The answer to this question depends on what you are making whether you should pre-thaw them or not. If you are putting them in soup or adding them to a tomato sauce, then you can allow them to heat in the liquid.
Of course you don’t want to eat them frozen in sandwich, unless you have great dental insurance! Brooks eats everything cold so he might just thaw and go.
If you like reading my posts and seeing my recipes, connect with me on your favorite social media channel for behind the scenes photos and much, much more:
Sign up to receive a free email in your inbox with each new recipe:
If you love this Easy Homemade Freezer Meatballs Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
Frozen Homemade Meatballs Recipe
- 2 pounds ground beef (93/7)
- 2 pounds ground pork
- 4 eggs, lightly beaten
- 2 cups breadcrumbs
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon oregano
Prepare the meatball mixture
- In a large bowl, gently combine the ground pork and ground beef.
- Add the eggs and breadcrumbs.
- Add the seasonings.
- Gently combine until mixed.
Bake and store the meatballs
- Scoop into 1-inch balls.
- Place on a baking sheet (with a rim).
- Bake at 425F for 5 minutes.
- Reduce temperature to 325F and cook for 20 minutes or until the internal temperature reaches 165F.
- Remove from the oven and let cool.
- When the meatballs are cooled, portion out to recipes and freeze for up to 3 months.
- Enjoy these homemade meatballs anytime you want to make crockpot party meatballs!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
THIS POST MAY CONTAIN AFFILIATE LINKS. I EARN A SMALL COMMISSION FOR MY ENDORSEMENT, RECOMMENDATION, TESTIMONIAL, AND/OR LINK TO ANY PRODUCTS OR SERVICES FROM THIS WEBSITE. YOUR PURCHASE HELPS SUPPORT THIS BLOG AT NO ADDITIONAL COST TO YOU AND ALLOWS ME TO CONTINUE BRINGING YOU DELICIOUS RECIPES AND FUNNY STORIES. FOR MY ENTIRE DISCLOSURE POLICY CLICK HERE.
Nutrition Information:Yield: 15 Serving Size: 3 meatballs
Amount Per Serving: Calories: 421Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 160mgSodium: 647mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 35g
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.