Large Batch Baked Meatballs

Total Time
Prep 30 mins
Cook 30 mins

Makes a large batch, perfect for freezing. I have used mixed ground meats in this recipe: Italian sausage, veal, pork, lamb or a bit of everything...what ever I have in the freezer. Always start off with half ground beef.

Ingredients Nutrition


  1. Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
  2. Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
  3. 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.
  4. Freeze up to one month.
  5. Note: I have used whole wheat and flax seed bread with good results.
Most Helpful

The only thing I do differently is I toss in 1/2 cup of uncooked oatmeal. It makes the meatballs more tender, stretches the meat a tiny bit, adds nutrition and is completely undetectable. A trick from my German mother-in-law!

MJaz March 19, 2014

These are great, I have made them several time, but neglected to review them, shame on me! I only use 1/4 cup of milk and don't squeeze it out. I also add 1 Tbsp. onion powder, take the garlic powder down to 1 Tbsp. and reduced the salt/pepper. Thanks for sharing this recipe.

Carol March 31, 2010

I fixed these for a small company dinner (5 people).. I only made 1/2 batch and wished I had made the whole thing and frozen the left overs..the only thing I added was some fresh minced onions,bell peppers & garlic and only used about 3/4 tsp of the garlic powder ..this was entirely a personal preference. This would be a good base for an Itilian meatloaf also.. I'm glad I picked this one for the fall PAC

bayou-mimi September 28, 2007