All-Purpose Meatballs

  • Level: Easy
  • Total: 1 hr 15 min (includes firming time)
  • Active: 1 hr 5 min
  • Yield: 125 meatballs
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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 


  1. 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.
  2. 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.
  3. 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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