EASY + VERSATILE 5 INGREDIENT MEATBALLS
Meatballs are a big hit in our home with everyone - especially my kids! (and that doesn’t happen very often) The fact that it takes only 5 Ingredients to make up these crazy delicious meatballs makes them even better. Not only are they easy to throw together, they’re so versatile when it comes to incorporating them into an easy dinner. Whether you serve them on their own, with spaghetti, or sandwiched in between a roll to make the perfect Meatball Sub, they’re big crowd pleasers! The best part is that it’s easy to double the batch and freeze the extras.
I get lots of questions about easy meals to freeze and meatballs are at the very top of that list. They’re the ultimate make-ahead meal and I always like to have a bag chock full of frozen meatballs on hand in my freezer. For the ultimate convenience, I like freezing these after they have already been baked.
Here are my best tips for freezing meatballs – while the recipe below is my family’s favorite meatball recipe, these tips apply to nearly any meatball recipe. (note - my recipe below typically feeds my family for 1 meal, so I tend to double or even triple this recipe if I’m stocking up my freezer.)
TIPS FOR FREEZING MEATBALLS
- Don’t freeze meatballs with sauce. I prefer to freeze meatballs on their own to give you more versatility to work with once you’re ready to use them.
- Once your meatballs come out of the oven, allow them to fully cool on the sheet tray, then place the sheet tray directly into your freezer until they’re frozen– about 1-2 hours.
- Once frozen, divide the meatballs among freezer bags, seal them tightly, label, and return to the freezer.
- Include the directions on your freezer bag in addition to the date they were frozen. This will make preparation easier for everyone in the household.
- When it comes to cooking frozen meatballs, I typically reheat them on a sheet tray covered with foil in a 350º F oven for 10-12 minutes. The foil helps them to hold their moisture.