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+ servings

Beef Meatball Recipe (Big Batch)

This homemade beef meatball recipe yields tender, moist and versatile meatballs, perfect to make ahead and freeze. Save time & money by making a big batch!


  • 1 ½ cups Panko Japanese breadcrumbs, Note 1
  • ½ cup milk, Note 2
  • 4 lbs lean ground beef, Note 3
  • 5-6 garlic cloves, pressed
  • 4 eggs
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons coarse kosher salt
  • 2 teaspoons Italian seasoning
  • 2 teaspoons ground black pepper


  • To make panade, in a medium bowl, combine panko and milk. Let sit for 5 minutes.
  • To make the meatballs, in a large bowl, mix together soaked Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt, and pepper. With clean hands, mix the beef mixture until well combined.
  • To shape the meatballs, using a medium cookie scoop, shape the meatballs and arrange them on 2 baking sheets, lined with foil, or a silicone mat. (I usually get about 125 1-inch meatballs.) If desired, roll the meatballs between your palms to smooth out the surface.
  • At this point, you can either freeze the meatballs raw on a sheet pan and then divide it into freezer bags. Or bake it and then freeze the cooked meatballs for later use, which eliminates the searing step later on.
  • To bake the meatballs, bake in preheated 350°F oven for 15-20 minutes. Cool completely and then arrange on a clean baking sheet in a single layer. Place it in the freezer for about 2 hours. Once the meatballs are frozen, divide into 4 freezer bags, or vacuum seal for longer storage.


Note 1: Because Panko is made with crustless bread, it's super light and ideal for this meatball recipe. It lightens the meatballs without weighing it down. In a pinch, you can use regular breadcrumbs or an old bread.
Note 2: You can use any kind of milk - whole, 2% or even skim.
Note 3: If you prefer, you can also use a mixture of pork and beef.
Freezing Tips:  This big batch recipe yields 4+ pounds of beef meatballs, enough for 4 dinners to feed a family of 4! Freeze the meatballs in a single layer on a baking sheet first, and then divide into freezer bags. That way, all the meatballs will stay separated, and easy to take out in small quantities.

Nutrition Information

Serving: 1serving, Calories: 202kcal, Carbohydrates: 6g, Protein: 27g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 112mg, Sodium: 606mg, Potassium: 456mg, Fiber: 1g, Sugar: 1g, Vitamin A: 76IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 3mg
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