Make-Ahead Meatballs

After Thanksgiving we wanted a dinner as far from turkey as we could get and that didn’t require a trip to the grocery store. Unfortunately, as far as fresh produce goes we had an onion and a bell pepper on hand. Then we remembered we’d tried a new meatball recipe a month ago and frozen a batch of them for a day just like this. Awesome! 

The meatballs in the original batch last month were delicious, and when we baked these frozen ones, we enjoyed them just as much as the first batch. We’ll definitely make this recipe again.


Meatball Nirvana

See the recipe on


  • We used garlic powder instead of garlic salt (might even use minced garlic next time), and split the Italian seasoning measurement into equal parts of basil, oregano, and thyme since we don’t keep Italian seasoning on hand.
  • One recipe makes about 20 meatballs.
  • We made a double recipe and froze half of them raw. A tip for freezing: Position the meatballs in flat rows in a freezer bag and lay the bag on something flat (a cookie sheet, a frozen pizza box) in the freezer until the meatballs are frozen so that they keep their shape. Then just lay the bag flat on the shelf under the rest of your frozen food to minimize the space it takes up in your freezer.
  • When you’re ready to use the frozen meatballs, thaw and then bake them for 20 to 25 minutes at 400 degrees until a meatball cut open isn’t pink in the middle (same as the recipe calls for). For maximized convenience, note the thaw, cook time, and cook temperature instructions as well as the date you packed the meatballs on the bag with a sharpie.

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