All-Purpose Meatballs

Total Time:
1 hr
Prep:
5 min
Inactive:
10 min
Cook:
45 min

Yield:
125 meatballs
Level:
Easy

Ingredients
  • 5 pounds ground beef
  • 1 1/2 cups plain breadcrumbs
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons grainy mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 4 large eggs
  • 2 tablespoons olive oil
Directions
Watch how to make this recipe.
  • To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.

  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.

  • Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.


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    This recipe is featured in:

    Weekend Cooking