After our second sweetheart was born I became very aware of the fact that creating meals is next to impossible when you’re getting used to having a new baby. I was so very thankful for the meal train that friends put together for us, and it was such a saving grace on many occasions!
One of my favorite meals to take to friends with new babies is freezer meatballs, a jar of sauce, and a package of whole wheat spaghetti. You toss the meatballs and sauce into a slow cooker, cook for 4-6 hours on low, boil the noodles and VOILA! Easy dinner. Steam a bag of veggies or toss together a quick salad if you’re needing some veggie goodness in your life too!
The great thing though? That slow cooker suggestion is just ONE thing you can do with these meatballs! If I know I’m making something Italian I’ll toss in some Parmesan cheese, but if you make these all-purpose meatballs you could totally throw them into literally any meal and they’ll be great. I think doing an Asian spin would be really fun, BBQ sauce would make a really fun party snack, slice ’em and put them on a pizza, or any number of things. All-purpose means all-purpose!
PERFECT ALL-PURPOSE MEATBALLS
Makes 50-60 meatballs
- 2 pounds ground beef (you can use turkey or chicken too, but I prefer beef)
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 whole eggs
- 1/4 cup milk
- 3/4 cup Panko breadcrumbs
- olive oil for greasing a baking sheet
- Preheat oven to 400ºF.
- Brush a large baking sheet with olive oil and set aside.
- everything but the beef and mix well.
- Add the beef and gently mix until all of the ingredients are well incorporated.
- Using a cookie scoop, scoop the meatball mixture into 1-inch balls.
- Roll into smooth balls and place the meatballs about 1 inch apart on the prepared baking sheet.
- Repeat until all of the mixture is gone.
- Bake the meatballs for 20-25 minutes.
- Use immediately if desired.
- If freezing, allow the meatballs to cool for 10 minutes on the baking sheet.
- Using a spatula, gently loosen the meatballs from the pan.
- Let them cool completely in the refrigerator, then transfer to desired freezer container and keep frozen for up to 4 months.