Make Ahead Meatballs make dinner any night of the week a breeze. I like to make these up when I have the time like I did last weekend and freeze them for whenever I need to make a quick and easy dinner. They are great by themselves or tossed in some tomato sauce and served with pasta or as a meatball sandwich. They are small meatballs made by scooping them out with an Oxo Good Grips Medium Cookie Scoop which holds approximately 1 1/2 tablespoons worth of meat filling. I usually round this off and then make the meatballs which are about an inch to an inch and a half in diameter. They cook faster this way and also heat up quickly like this. Making them using the scoop, I netted 40 meatballs which is perfect for several meals or even to take to a potluck or party.
Make Ahead Meatballs
www.skinnymerecipes.com
Serves 10, Serving Size 4 meatballs, Calories 224, Fat 10 g, Saturated Fat 4 g, Carbs 11 g, Fiber 1 g, Net Carbs 10 g, Sugars 2 g, Protein 21 g, Weight Watcher’s Points Plus: 6 points, Weight Watcher’s SmartPoints: 6 points.
Ingredients:
- 1 pound 93% ground beef
- 1 pound Sweet Italian Sausage, bulk or removed from casings.
- 5 cloves garlic, chopped
- 1/3 cup onions, finely diced
- 2 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped Italian parsley
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup Italian bread crumbs
- 3/4 cup almond milk (Original flavor, not vanilla)
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine the beef, Italian sausage, garlic, onions, eggs, Parmesan cheese, parsley, salt, pepper and garlic powder.
Add in the bread crumbs and almond milk and combine well.
Using an Oxo Good Grips Medium Cookie Scoop (or something similar), shape into 40 medium sized meatballs.
Cover a baking tray with aluminum foil (for ease in clean up) and place meatballs on tray.
Bake at 350 degrees for 20 minutes. Remove from oven and allow to cool for about an hour.
Place tray into the freezer with the meatballs all separated. Freeze overnight.
Remove frozen meatballs from aluminum foil and place into an airtight bag such as a ziplock.
When ready to eat them, take out as many as you need and heat in a low oven or directly in sauce.**(Or in the Instant Pot along with sauce and pasta.)
Make Ahead Meatballs
- 1 pound 93% ground beef
- 1 pound Sweet Italian Sausage, bulk or removed from casings.
- 5 cloves garlic, chopped
- ⅓ cup onions, finely diced
- 2 large eggs
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped Italian parsley
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 cup Italian bread crumbs
- ¾ cup almond milk (Original flavor, not vanilla)
- Preheat oven to 350 degrees F.
- In a large bowl, combine the beef, Italian sausage, garlic, onions, eggs, Parmesan cheese, parsley, salt, pepper and garlic powder.
- Add in the bread crumbs and almond milk and combine well.
- Using an
- Oxo Good Grips Medium Cookie Scoop
- (or something similar), shape into 40 medium sized meatballs.
- Cover a baking tray with aluminum foil (for ease in clean up) and place meatballs on tray.
- Bake at 350 degrees for 20 minutes. Remove from oven and allow to cool for about an hour.
- Place tray into the freezer with the meatballs all separated. Freeze overnight.
- Remove frozen meatballs from aluminum foil and place into an airtight bag such as a ziplock.
- When ready to eat them, take out as many as you need and heat in a low oven or directly in sauce.**(Or in the Instant Pot along with sauce and pasta.)
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