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All-Purpose Meatballs

All-Purpose Meatballs
PREP TIME
5 min
COOK TIME
45 min
YIELDS
125 servings

A super versatile recipe for making a huge batch (125) meatballs you can use for sandwiches, dinners, lunches and more.

Scroll down to watch how to make this recipe.

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Ingredients

5
lb(s) ground beef
1 ½
cups plain breadcrumbs
½
cup milk
¼
cup heavy cream
¼
cup chopped fresh flat-leaf parsley
2
Tbsp grainy mustard
1
tsp salt
1
tsp freshly ground black pepper
½
tsp red pepper flakes
4
large eggs
2
Tbsp olive oil
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Directions

Step 1

To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.

Step 2

To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.

Step 3

Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

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