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 ½cupsPanko Japanese breadcrumbsNote 1
4lbslean ground beefNote 3
4teaspoonscoarse kosher salt
2teaspoonsground 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.