Bulk Batch Supreme Meatballs

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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.

Bulk Batch Supreme Meatballs in a bowl of pasta and sauce

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. 

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.

Here are 10 ways to use frozen meatballs for an easy weeknight dinner.

Bulk Batch Supreme Meatballs in two glass containers

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:

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
0 from 0 votes
Bulk Batch Supreme Meatballs
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Quick and easy dinners are easy to come by when you make a bulk batch of these Supreme Meatballs. They are tender, delicious, and very freezer-friendly.
Course: Main Course
Cuisine: Italian
Keyword: meatballs
Servings: 95 meatballs
Calories: 40 kcal
Author: Jessica Fisher
  • 4 pounds ground beef
  • 2 cups fresh bread crumbs
  • 1 cup finely chopped mushrooms
  • 1 cup finely chopped onion
  • 4 beaten eggs
  • 1/4 cup shredded parmesan cheese
  • 1 tablespoon fresh garlic
  • 1 tablespoon dry parsley
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  1. 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.
  2. 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.
  3. Form the mixture into small balls, about 1 tablespoon of mixture per ball. Place these on the prepared baking pans.
  4. 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.
  5. Reheat frozen meatballs and continue with your recipe.
Recipe Notes

Make ahead: 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. 

Nutrition Facts
Bulk Batch Supreme Meatballs
Amount Per Serving
Calories 40 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 19mg6%
Sodium 61mg3%
Potassium 80mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 22IU0%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Bulk Batch Supreme Meatballs | Good Cheap Eats


About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Janet says

    Any suggestions on a substitution for the bread crumbs for those who are eating gluten free?

    • You can use gf bread crumbs or rolled oats (preferably quick) or just increase the amount of mushrooms. I do that in my Hearty Gluten-free Meatballs (linked above.)

      • Janet says

        Oh, the rolled oats sound good. I have spaghetti squash with bolognese on the menu plan for this weekend. Some meatballs on top sounds like a good addition.

    • Brandette says


      You could also use GF bread slices that you grind in a food processor to make your own bread crumbs.

      • Janet says

        Thanks for the suggestion. We were just told by our doctor to put our oldest on a gluten free diet, which is certainly a learning experience.

        • Kathy says

          I have been gluten free for just over a year. It is a learning process for sure. I use oats all the time in my meatloaf and meatballs. Good luck.

  2. Pat says

    I love meatballs they are truly so versatile.
    I have used all my homemade meatballs during this pantry challenge. They were such an easy thing to use when the meal plan was not going to work. Because they are so small I have used them in my stroganoff recipe and also put them in BBQ sauce and put them on buns for sandwiches.
    Lucky for me 80/20 ground beef is $1.88 when you buy 10 lbs. Guess what I’ll be making tomorrow?
    Thanks for the new recipe Jessica!

    • Great deal!

      • Pat says

        So I made a half a batch of your meatball recipe today and got 70 mini meatballs. They are bite size but they smelled so good while in the oven.
        I’ll be making these again.

    • Melissa says

      That’s an awesome price for 80/20!
      Melissa in GA

  3. Alice E says

    Jessica, yes meatballs are so handy to have on hand. What type of ground beef (fat level) do you use for these? We also like them with gravy over mashed potatoes or rice . And I especially like the idea of making them smaller so they reheat quick and easy. Thanks for all you do for us.

  4. Di in Aus says

    Took inspiration from your post to make up 4lb of meat balls with kangaroo mince that was marked down to $2.50/lb..a few back up meals now in freezer.

    For those folks having to go gf and oats are still forbidden, try using dry creal. Where i live black and gold corn flakes work well.i have also used polenta and weet bix in a pinch.

    • R says

      Wait……. kangaroo? Really? Wow!

      • Di in Aus says

        Its an awesome cheap red meat where i live and good bang for your buck with next to no fat or water. Its naturally grass fed and organic and kinder on the environment.when beef or other standard run at $7/lb so its a no brainer although took some getting used to and thinking outside the box given its the national emblem :))

  5. Rebekah says

    For anyone looking to make any substitutions for this recipe, I used quick cook oatmeal and venison and needed to cook them a few extra minutes – maybe 25 minutes total – but they turned out perfectly! I’ve actually never made meatballs before; I’ve always bought them in a bag but these were so economical and tasty. A good, cheap eat for sure!

  6. Natalie says

    I made a batch using half ground turkey and half bison, and we’re really enjoying them! Used some while they were just cooked and froze the rest. Thanks for the recipe!

  7. Edina says

    Hi! I’m wondering about the Parmesan cheese, I don’t really like the taste or smell of it and I wanted to know if I can leave it out. I usually do when I make meatballs, but I wanted to try your recipe. Thanks!

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