How to make Frozen Meatballs

Begin by mixing all of the ingredients in a large mixing bowl. Pro tip: use ground flaxseed instead of breadcrumbs for the softest meatballs!

Once the ingredients are thoroughly mixed, roll the meat into meatballs. I like to make them around 1-1.5 inches in diameter.

Place the meatballs in a single layer on an oven proof dish or baking tray. I like to cover the baking dish with a silicon baking sheet, parchment paper or aluminum foil for easier clean up.

Bake the meatballs in the oven for around 20 minutes. You may need to place the meatballs on two separate trays so that they all fit!

Gently turn the meatballs over halfway through. Tongs are great for this or a spoon. They should be starting to turn nice and brown!

Once the meatballs have cooked and cooled, place them in a single layer on a clean baking tray with parchment paper. Make sure the tray fits your freezer!

Place the meatballs in the freezer for one or two hours, until they are frozen.

After the meatballs have frozen, place them into a freezer-safe container like tupperware, pyrex, or a zip top freezer bag.

Be sure to label the freezer bag or container with the date the meatballs were made, and their best before date. They keep well for at least 3 months frozen!

Check out the full post to discover all the different ways to can reheat frozen meatballs! My favorite way is just to chuck them into sauce and allow it to simmer for about 15-20 minutes.

The frozen meatballs cooked perfectly in the marinara sauce. They are soft, tender, and so flavorful!