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This freezer-friendly meatball recipe makes Italian night a breeze. You can make the meatballs just before using, or make them in a large batch and freeze them for later. These delicately-spiced meatballs get their bold flavor from Italian seasoning, fresh herbs, and Parmesan cheese.

Cynthia Nicholson
Recipe by Real Simple December 2004

Gallery

Credit: Dana Gallagher

Recipe Summary test

prep:
20 mins
additional:
40 mins
total:
60 mins
Yield:
Makes 16 large meatballs (Serving size: 1 meatball)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400° F.In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into 16 to 18 large meatballs (each should be about ¾ cup of meat). Place on a baking pan and set aside.In a medium bowl, combine the ricotta with the remaining Parmesan and the remaining pepper; set aside.Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler. Spoon 1 tablespoon of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown. Serve the meatballs with jarred marinara sauce.To Freeze: Omit the ricotta mixture. Place the baked meatballs on a baking sheet and freeze for at least 1 hour. Transfer to resealable freezer bags and return to the freezer. Store for up to 3 months.To Reheat: Thaw the meatballs overnight in the refrigerator or thaw partially in the microwave. Place them in a baking dish, cover with foil, and heat in a 350° F oven for 20 minutes. Top with the ricotta mixture and broil as described above. Serve on top of the warmed pasta sauce.

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Nutrition Facts

calcium 151mg; 342 calories; calories from fat 61%; carbohydrates 4g; cholesterol 121mg; fat 23g; iron 2mg; protein 28mg; saturated fat 9g; sodium 627mg.
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