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Easy Freezer Meatballs - A Family Feast

Easy Freezer Meatballs

Yield: 3 1/2 dozen meatballs 1x
Prep: 30 minsCook: 25 minsTotal: 55 minutes


  • 1 1/2 cups soft bread, crusts removed and cut into small cubes. (We used a supermarket bakery Italian bread)
  • 1/2 cup whole milk
  • 1/2 cup tomato juice
  • 1 pound ground chicken
  • 1 pound ground pork (not ground seasoned sausage meat)
  • 1/2 cup onion, finely minced
  • 1 tablespoon jarred pesto
  • 1 tablespoon jarred sweet pepper relish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 1/4 cup fresh parsley chopped
  • 1/4 cup seasoned or plain bread crumbs
  • 3/4 cup freshly grated Parmesan cheese
  • 2 eggs


  1. In a large bowl place soft bread cubes and cover with milk and tomato juice. Let soak for ten minutes then use your hands to make a mash out of the bread or beat with a fork.
  2. Add all other ingredients and gently combine. Try not to over work the mixture.
  3. Line a sheet tray with parchment paper and spray the pan with kitchen pan spray. Set aside.
  4. Place a second tray or cutting board next to a small bowl of water. This will be used to scoop meatballs. (Once all are scooped, they will be rolled and neatly placed on parchment lined sheet tray.)
  5. Preheat oven to 375 degrees.
  6. Using a medium scoop like this onep, scoop out 3 ½ dozen meatballs (42 meatballs, 1 ½ ounce each) onto the cutting board or tray. Keep the scoop a little wet by dipping in the water occasionally.
  7. Once all of the balls have been scooped, wet your hands lightly and roll each meatball into a ball and place on prepared sheet tray. Keep hands moist but not too wet otherwise the meatballs will get too soft and not keep their shape.
  8. Once the tray is full, place in preheated oven for 25 minutes. Remove, cool and place each meatball on a second tray lined with parchment. As you remove each ball, wipe off sides so they are nice and clean before freezing. Also make sure you pick a tray that fill fit in your freezer.
  9. Freeze overnight or until firm, then remove to a gallon zip lock bag and freeze the bag of meatballs.
  10. As needed, just pull as many as you need for your quick meal.

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