Large Batch Baked Meatballs Recipes

JUICY JUMBO OVEN-BAKED MEATBALLS

Steps:

• Heat the oven to 350 degrees and line a large baking sheet with parchment paper. This will make clean up easy because the pan will be greasy.
• Add your meat and ingredients to a large bowl.
• Using clean hands, mix the meat and ingredients together until combined.
• Form jumbo balls that are about 1/4 lb each.
• Bake for 30 minutes.
• Add meatballs to sauce, or your preferred meal side.

ITALIAN BAKED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
• Bake in the preheated oven until browned, about 30 minutes.

BIG-BATCH MEATBALLS AND RED SAUCE

Steps:

• For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
• For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
• Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
• Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
• Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.

LARGE BATCH BAKED MEATBALLS

Steps:

• Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
• Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
• Bake in 350 oven for 20 - 30 minutes, depending on size of meatball. Remove from oven and tilt tray to drain fat. Let meatballs cool before packaging.
• Freeze up to one month.
• Note: I have used whole wheat and flax seed bread with good results.

BAKED MEATBALLS

Steps:

• In a large bowl, use your hands or a fork to gently combine all of the meatball ingredients, being careful not to over-mix. If time allows, cover the bowl and chill for about 1 hour (this is optional, but will make the meatballs easier to shape).
• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
• Use a scoop to shape the meat mixture into 1 ½-inch balls. Tip: rub your hands with a little bit of oil to prevent the meatballs from sticking. Arrange the meatballs in a single layer on the prepared baking sheet.
• Bake for 10-12 minutes, or until the meatballs reach an internal temperature of 160°F on an instant-read thermometer.
• While the meatballs bake in the oven, prepare the sauce. Heat olive oil in a Dutch oven or large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and tomato paste; cook and stir for 1 minute.
• Stir in the crushed tomatoes, tomato sauce, water, brown sugar, parsley, basil, salt, Italian seasoning and pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 10-15 minutes. Taste and season with additional salt, pepper or sugar, if necessary.
• Add baked meatballs to the sauce. Cook, stirring occasionally, for about 2-3 more minutes so that the meatballs can absorb the flavors from the sauce.