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Whether you are having several people over for a graduation party or just a fundraiser at your kids' school, this homemade Italian Meatballs Recipe for a crowd is the most delicious recipe you can make. And it is easy too. It freezes well.
Natural ingredients:
5 lb meatball or meatloaf mix
10 tablespoon Romano grated cheese
5 cloves of garlic minced
5 cups of breadcrumbs (seasoned) If you can find the course breadcrumbs, mix them with the fine breadcrumbs
3 tablespoon parsley (dried)
10 eggs scrambled
2 teaspoon salt
1 teaspoon pepper
6-8 cups or to cover the meatballs - HOMEMADE tomato sauce or bottled tomato sauce (Affiliate Link)
Instructions:
Instructions:Preheat oven to 375 degrees.
Scramble eggs then add rest of the ingredients to a large bowl.
Mix well and roll into 1 1 ½ inch balls. Add to a parchment covered cookie sheet (Affiliate Link). This will make 35 meatballs per cookie sheet (Affiliate Link). They don't need a lot of separation.
Bake for 30 minutes. Turn each meatball over at the 15 minutes mark. Since you will probably be adding them to sauce in a slow cooker (Affiliate Link), you don't want to overcook them. They will get dry.
Transfer the meatballs to a plate to cool to room temperature.
Add the next batch of meatballs to the cookie sheet (Affiliate Link) to cook. Repeat this process until you are finished the mixture.
Then, place on a wax paper lined cleaned cookie sheet (Affiliate Link) and add the cool meatballs. Freeze for 1 - 2 hours. Then transfer to one or two plastic freezer bags.
When you are ready to eat them, add to your favorite sauce or try my homemade tomato sauce recipe.
That's it. What do you think? Looks good, right?
Keep in mind this recipe makes about 120 meatballs so you can transfer all the frozen meatballs into various freezer bags if you are making this for your family. It's a great freezer meal recipe. We ate about 6 of them before freezing the batches. I end up transferring the 120 meatballs into two-gallon freezer bags.
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Ingredients
- 5 lb meatball or meatloaf mix
- 10 tablespoon Romano grated cheese
- 5 cloves of garlic
- 5 cups of breadcrumbs (seasoned) If you can find the course chopped ones mix them with the fine breadcrumbs
- 3 tablespoon parsley (dried)
- 10 eggs scrambled
- 2 teaspoon salt
- 1 teaspoon pepper
- 6-8 cups or to cover the meatballs - HOMEMADE tomato sauce or bottled tomato sauce
Instructions
- Preheat oven to 375 degrees.
- Scramble eggs then add rest of the ingredients to a large bowl.
- Mix well and roll into 1 1 ½ inch balls. Add to a parchment covered cookie sheet. This will make 35 meatballs per cookie sheet. They don't need a lot of separation.
- Bake for 30 minutes. Turn each meatball over at the 15 minutes mark. Since you will probably be adding them to sauce in a slow cooker, you don't want to overcook them. They will get dry.
- Transfer the meatballs to a plate to cool to room temperature.
- Add the next batch of meatballs to the cookie sheet to cook. Repeat this process until you are finished the mixture.
- Then, place on a wax paper lined cleaned cookie sheet and add the cool meatballs. Freeze for 1 - 2 hours. Then transfer to one or two plastic freezer bags.
- When you are ready to eat them, add to your favorite sauce or try my homemade tomato sauce recipe.
Please note these are affiliate links through Amazon and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
