Best 5 Make Ahead Italian Meatballs Recipes

MAKE-AHEAD MEATBALLS

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,

MAKE AHEAD PINEAPPLE MEATBALLS

Steps:

• Preheat oven to 350°F (180°C).
• In a small bowl, combine the first four ingredients until sugar dissolves.
• Using cooking spray or olive oil, grease a 9x13 casserole dish.
• In a large bowl, combine the last five ingredients, mixing well with your hands.
• Roll into 2 cm balls and place, single layer into the casserole dish.
• Lay drained pineapple slices over the top of the meatballs, single layer.
• Pour sauce over meatballs & pineapples.
• Bake for 60 minutes.
• Serve immediately or let cool and refrigerate or freeze.
• Enjoy!

GREAT-GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

MAKE-AHEAD BAKED MEATBALLS

Steps:

• In a large bowl, beat eggs.
• Add the next five ingredients.
• Add beef; mix well.
• Lightly pat meat mixture into a 1-inch thick rectangle.
• Cut the rectangle into squares the desired size of your meatballs.
• Shape each square into a ball.
• Place in single layers on ungreased 15X10 inch baking pans.
• Bake at 400 degrees for 10-15 minutes or until no longer pink; turning occasionally; drain.
• Serve or cool and place desired number of meatballs into freezer containers.
• May be frozen for up to 3 months.

MAKE-AHEAD SHEET-PAN MEATBALLS

Steps:

• Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
• Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
• To serve immediately:
• Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
• Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes.
• To freeze to serve later:
• Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
• To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.