Photo: Dana Gallagher
Prep Time
20 Mins
Other Time
40 Mins
Makes 16 large meatballs (Serving size: 1 meatball)

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.

How to Make It

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.

Ratings & Reviews


July 17, 2016
Kind of bland. This tastes like every generic meatloaf I've ever had. I'm not sure what's supposed to be spicy about it -- it's not. Unless you really LOVE ricotta, leave it off -- it detracts from the mild flavor of the meatballs. 

titsmacgee's Review

January 22, 2013

DaSquirrel's Review

March 27, 2011
Whipped this up last evening for a friend gathering-it was a big hit-used different varieties of meat such as italian turkey sausage, ground beef, and hot pork sausage-yum-it's a keeper