I love eating pasta, and I know many families use pasta as a protein-free-night to cut down on the grocery bill; however, I’ve found that protein-free-pasta-night always leaves me hungry and snacking a couple hours later. I am a very frugal person though, so I get the appeal of cutting down on the grocery bill. For this reason, I created my Large Batch Homemade Meatball recipe as a way to have a meal with lots of leftovers, even leaving enough meatballs to freeze for another week in the future. This recipe makes about 45 meatballs. Cole and I have typically found that five meatballs is enough to add some substance to spaghetti night, meaning this meal can serve up to nine people! A bonus perk of a large batch meatball recipe is the meatballs could be served without pasta as a party hors d’oeuvre. This recipe is pretty simple to whip up and could make for a delicious appetizer!
1 lb Extra Lean Ground Beef
½ lb Ground Pork
⅔ cup Panko Bread Crumbs
15 oz Tomato Sauce (Divided – see directions for details)
2 Eggs
1 tsp Dried Basil
½ tsp Dried Onion Flakes
½ tsp Garlic Salt
¼ tsp Oregano
Optional Parmesan Cheese for Sprinkling
1. Combine 5 tbsp of tomato sauce, eggs, and seasonings in a small mixing bowl and whisk together to make a liquid mix.
2. Put the ground beef, ground pork, panko, and liquid mixture into a larger bowl and mix thoroughly together.
3. Roll the meatballs into 1 inch balls and place into baking pans so the meatballs are not touching each other.
Kitchen Tip: I like to use a 1 inch cookie scoop to form the meatballs to make sure they are all the same size. This recipe should make about 45 meatballs.
4. Use a ladle to spoon the remaining tomato sauce over the top of each meatball.
5. Bake the meatballs at 400 degrees for 26 minutes.
Once the meatballs are out of the oven, you have the option of sprinkling them with parmesan cheese and sticking them back in the oven for another 2 minutes to melt the cheese. Personally, I would only do the parmesan sprinkle as a garnish if I were serving these meatballs as hors d’oeuvres at a party. If I’m serving the meatballs as a topping for a pasta dish, realistically I’m going to be sprinkling my whole plate with parmesan, so topping the meatballs alone with cheese seems like an unnecessary step.
June 16, 2024
Large Batch Homemade Meatballs – Soup's On with Schallock
maximios Recipes
I love eating pasta, and I know many families use pasta as a protein-free-night to cut down on the grocery bill; however, I’ve found that protein-free-pasta-night always leaves me hungry and snacking a couple hours later. I am a very frugal person though, so I get the appeal of cutting down on the grocery bill. For this reason, I created my Large Batch Homemade Meatball recipe as a way to have a meal with lots of leftovers, even leaving enough meatballs to freeze for another week in the future. This recipe makes about 45 meatballs. Cole and I have typically found that five meatballs is enough to add some substance to spaghetti night, meaning this meal can serve up to nine people! A bonus perk of a large batch meatball recipe is the meatballs could be served without pasta as a party hors d’oeuvre. This recipe is pretty simple to whip up and could make for a delicious appetizer!
1 lb Extra Lean Ground Beef
½ lb Ground Pork
⅔ cup Panko Bread Crumbs
15 oz Tomato Sauce (Divided – see directions for details)
2 Eggs
1 tsp Dried Basil
½ tsp Dried Onion Flakes
½ tsp Garlic Salt
¼ tsp Oregano
Optional Parmesan Cheese for Sprinkling
1. Combine 5 tbsp of tomato sauce, eggs, and seasonings in a small mixing bowl and whisk together to make a liquid mix.
2. Put the ground beef, ground pork, panko, and liquid mixture into a larger bowl and mix thoroughly together.
3. Roll the meatballs into 1 inch balls and place into baking pans so the meatballs are not touching each other.
Kitchen Tip: I like to use a 1 inch cookie scoop to form the meatballs to make sure they are all the same size. This recipe should make about 45 meatballs.
4. Use a ladle to spoon the remaining tomato sauce over the top of each meatball.
5. Bake the meatballs at 400 degrees for 26 minutes.
Once the meatballs are out of the oven, you have the option of sprinkling them with parmesan cheese and sticking them back in the oven for another 2 minutes to melt the cheese. Personally, I would only do the parmesan sprinkle as a garnish if I were serving these meatballs as hors d’oeuvres at a party. If I’m serving the meatballs as a topping for a pasta dish, realistically I’m going to be sprinkling my whole plate with parmesan, so topping the meatballs alone with cheese seems like an unnecessary step.