These meatballs are very versatile – they can be thrown into spaghetti sauce, tossed into a sweet and sour sauce, or made into “Swedish” meatballs. A cookie scooper is ideal for quickly measuring out uniform meatballs, but you can also roll them by hand. This recipe is scaled to make three batches of meatballs – about 48 – so that you can freeze an extra bag’s worth for later. Feel free to double or reduce the amounts.

3 pounds lean ground beef
1 1/2 cups bread crumbs
3 eggs
6 tbsp. minced red or white onion
3 cloves garlic, crushed
1 1/2 tsp. salt
1/2 tsp. pepper
1 tbsp parsley


Preheat oven to 400.

In a large bowl, mix beef, crumbs, eggs, onion, garlic, salt, pepper, and parsley. Shape into 1 1/2-inch meatballs. (A miniature ice cream scoop makes fast work of shaping.)

Arrange in two 10-by-15-inch jelly roll pans. Bake in preheated oven until meat is browned, with no trace of pink and the juices run clear, about 10 to 13 minutes.

Drain, let cool to room temperature, divide into thirds and freeze each portion in vapor-moisture proof containers or zip-loc freezer bags.

You may also freeze these without cooking first. You will need to thaw completely and cook before using, in this case.