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Baked Meatballs

These meatballs are so versatile that we make them in bulk and freeze them into portions. There are so many great recipes to use this staple in and we can't wait to share them all with you!
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Ingredients
  

  • 5 pounds ground beef
  • 2 cups plain breadcrumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 4 eggs, beaten large
  • 2-3 tbsp Dijon mustard
  • 1/2 cup milk, 2%
  • 1/4 cup heavy cream
  • 1/4 cup parsley, chopped
  • 1/2 cup onion, diced
  • 1/2 tsp red pepper flakes

Instructions
 

  • In a large bowl, mix all ingredients. It is easiest to mix by hand to get a well combined mixture.
  • Start forming your meatballs! Use either your hands, or a scoop to make meatballs that are uniform in size. The bake time set here is for 1.5-2 inch meatballs.
  • Place meatballs on greased baking sheets and into a preheated oven at 350 for 30-40 minutes. Meatballs should be mostly cooked at minimum.
  • If freezing: Meatballs should be mostly cooked at minimum and then set out to cool. If eating right away: cook to your preference.
  • Let cool completely before freezing. Once cool, transfer to clean trays and freeze for a couple of hours to set. Once set, I suggest using a vacuum sealer to freeze in portions. We measure out about 8-10 meatballs per freezer package to enjoy later! *Remember to label and date your freezer bags!