Quick and yummy dinners are easy to come by when you make a bulk batch of these Supreme Meatballs. They are tender, delicious, and very freezer-friendly.
Those of you who’ve been around awhile know what a big fan I am of meatballs. I am a meatloaf lover — and meatballs are like the very best form of meatloaf with all the golden edges everywhere.
I love them for their versatility. They go great with gravy and mashed potatoes, atop spaghetti doused in marinara sauce, floating in soup, heated on the grill and basted with BBQ sauce, in bowl meals…. You name it, meatballs are where it’s at!
And the icing on the cake is that you can make a huge batch and freeze them for future meals. You don’t need to remember to thaw them in advance, they reheat quickly, and they taste awesome!
Need I say more.
I recently married my gluten-free, mushroom-based meatball recipe with my traditional herbed meatball recipe and through in the classic dry — but homemade — onion soup mix flavor profile for good measure. Happiness in a pot! Or a sheet pan, as the case may be.
I make these meatballs smaller meaning they cook more quickly and work better in soup. Aren’t they beautiful?
Can you make the meatball mixture ahead of time?
You definitely can. Just shape the meatballs and arrange in a casserole or baking sheet (don’t squish together) and keep covered for up to a day ahead of time in the refrigerator.
And then when you are ready to eat, just bake these up. Serve with spaghetti. Maybe some homemade Easy Make-Ahead Freezer Garlic Bread. And you have on your hands one easy winner winner meatball dinner.
Can you freeze meatballs?
You can freeze these meatballs after they have been cooked. Just allow to cool to room temperature before placing in a sealable plastic bag. Don’t forget to label! You can reheat these in the microwave, stovetop in a pot with sauce or in the oven. And cooked frozen meatballs makes it easy to whip up dinner.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. The main ingredients here are beef, mushrooms, and onions. Watch the sales and snatch up those items when the prices are low.
- Cook in bulk. When you cook in bulk, you are maximizing your time investment as well as the energy you use to heat the oven. It doesn’t take that much longer to make a few more meatballs and they all cook in the same amount of time. That doesn’t make the oven work any harder!
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- USA sheet pans – For years I “made do” with cheap baking sheets. Buying sturdy sheet pans was a game changer!
- parchment paper – This makes clean up so much easier! If you make cooking easier, you’ll do it more often — and save money!
- large stainless steel mixing bowl – This is a big batch of meatball mixture. Give yourself plenty of space!
Bulk Batch Supreme Meatballs
- 4 lb ground beef
- 2 cup fresh bread crumbs
- 1 cup mushrooms (finely chopped)
- 1 onion (1 cup chopped)
- 4 egg beaten
- 1 oz Parmesan cheese (shredded) (1/4 cup)
- 1 tbsp garlic minced
- 1 tbsp dry parsley flakes
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp black pepper
- Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper or heavy-duty aluminum foil. If using aluminum foil, spray the foil with nonstick cooking spray.
- In a large mixing bowl, combine the meat, bread crumbs, mushrooms, onions, eggs, cheese, herbs, and spices. Mush and squoosh until all the ingredients are evenly distributed.
- Form the mixture into small balls, about 1 tablespoon of mixture per ball. Place these on the prepared baking pans.
- When all the mixture is formed into balls, bake the meatballs for about 15 minutes until golden and cooked through. Use in recipes or package them in meal-sized portions, chill, and freeze.
- Reheat frozen meatballs and continue with your recipe.