This easy and versatile meatball recipe is perfect for quick weeknight dinners or meal prepping ahead of time. Packed with juicy, flavorful beef and a touch of grainy mustard, these meatballs are great on their own, with pasta, or in a sandwich. Plus, they freeze beautifully, making them a go-to meal for busy days!
Recipe Ingredients:
- 5 pounds ground beef
- 1 1/2 cups plain breadcrumbs
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons grainy mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 4 large eggs
- 2 tablespoons olive oil
How To Make All-Purpose Meatballs?
- Mix the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes, and eggs. Use your hands to mix everything together until well combined.
- Shape the Meatballs: Scoop out 1-tablespoon portions and roll them into balls. Place them on parchment-lined baking sheets and chill in the freezer for 5 to 10 minutes to firm up.
- Brown the Meatballs: Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 5 to 7 minutes per batch, turning them frequently to brown on all sides. Drain on paper towels.
- Freezing Instructions: Arrange the cooked meatballs in a single layer on a baking sheet and place in the freezer. Once frozen, transfer them into freezer bags, about 25 per bag, and store them in the freezer for later use.
Recipe Tips:
- Use Cold Ingredients for Better Texture : Keeping the beef and eggs cold helps the meatballs hold their shape and prevents them from becoming too soft or mushy.
- Don’t Overmix the Meat : Mix just until combined; overmixing makes meatballs tough and dry instead of juicy and tender.
- Chill Before Cooking – Letting the meatballs rest in the freezer for 5–10 minutes helps them firm up, making them easier to brown without falling apart.
- Cook in Batches : Overcrowding the pan traps steam and stops the meatballs from getting a nice golden crust. Cook in small batches for the best results.
- Test a Small Meatball First : Before cooking the full batch, fry one small meatball and taste it. This way, you can adjust the seasoning if needed before cooking them all.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover meatballs cool to room temperature. Then, store them in an airtight container in the fridge for up to 4 days.
- Freeze: Once cooled, place the meatballs in a single layer on a baking sheet and freeze until solid. Then, transfer them to freezer bags or an airtight container and freeze for up to 3 months.
- Reheat: Heat a pan over medium heat with a little oil or sauce. Add the meatballs and cook, stirring occasionally, for 5–7 minutes until hot all the way through.
Nutrition Facts
- Calories: 70
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 150mg
- Potassium: 80mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 5g
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All-Purpose Meatballs
Description
This easy and versatile meatball recipe is perfect for quick weeknight dinners or meal prepping ahead of time. Packed with juicy, flavorful beef and a touch of grainy mustard, these meatballs are great on their own, with pasta, or in a sandwich. Plus, they freeze beautifully, making them a go-to meal for busy days!
Ingredients
Instructions
- Mix the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes, and eggs. Use your hands to mix everything together until well combined.
- Shape the Meatballs: Scoop out 1-tablespoon portions and roll them into balls. Place them on parchment-lined baking sheets and chill in the freezer for 5 to 10 minutes to firm up.
- Brown the Meatballs: Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 5 to 7 minutes per batch, turning them frequently to brown on all sides. Drain on paper towels.
- Freezing Instructions: Arrange the cooked meatballs in a single layer on a baking sheet and place in the freezer. Once frozen, transfer them into freezer bags, about 25 per bag, and store them in the freezer for later use.
Notes
- Use Cold Ingredients for Better Texture : Keeping the beef and eggs cold helps the meatballs hold their shape and prevents them from becoming too soft or mushy.
- Don’t Overmix the Meat : Mix just until combined; overmixing makes meatballs tough and dry instead of juicy and tender.
- Chill Before Cooking – Letting the meatballs rest in the freezer for 5–10 minutes helps them firm up, making them easier to brown without falling apart.
- Cook in Batches : Overcrowding the pan traps steam and stops the meatballs from getting a nice golden crust. Cook in small batches for the best results.
- Test a Small Meatball First : Before cooking the full batch, fry one small meatball and taste it. This way, you can adjust the seasoning if needed before cooking them all.
All-Purpose Meatballs