We do LOTS of bulk cooking because our family of seven always seems to be eating but momma doesn’t always want to be cooking, and it’s important to us (and to our budget) to prepare home cooked meals as often as possible. Our five kiddos are pretty picky and all seem to have different tastes so it feels a lot like hitting the lottery when we find a dish that always pleases everyone. These meatballs are on that short list of lottery recipes so we like to double the recipe below and make an even bigger batch to put away in the freezer because they still go fast.
The combination of bacon and cheese in these meatballs keeps them moist and makes them so flavorful that they’re perfect on their own, with pasta, or with dipping sauce as an appetizer. I also love that these meatballs are baked and not fried since that saves a lot of time in front the stove. Freeze meal sized portions in freezer bags and you’ll have some easy home cooked meals ready to go when you need them!
Marvelous MeatballsPerfect with pasta, or as an appetizer with a dipping sauce!Servings - 60 meatballs
- 5 lbs ground beef
- 1 lb bacon
- 1 lb shredded cheddar cheese
- 1 cup Italian bread crumbs
- 6 eggs
- 3 tsp salt
- Dice raw bacon then saute in a skillet on medium heat until brown.
- After the bacon has cooled, mix with all remaining ingredients by hand in a large bowl.
- Preheat oven to 450 degrees.
- Make 60 golf ball size meatballs from the mixture, place on baking sheets and bake for 20 minutes or until cooked through.
- Allow to cool completely then freeze in meal size portions.
- For future meals bake frozen meatballs for 30 minutes in an oven that has been preheated to 350 degrees.
Great idea to make so many ahead of time. I have a family of 8, so this is a great idea!
Thanks Claire! Having a freezer stocked with homemade meals ready to pop into the oven has seriously changed my life 🙂 I highly recommend bulk cooking when possible!
This recipe sounds terrific!!
Jimmy Day says
Made these over the weekend and they turned out pretty well. We mixed a few of them into a pot of marinara sauce and had them over spaghetti.
I’d just add two quick notes:
1 – Mix in a couple tablespoons of italian seasoning to give them a little additional flavor – especially if you plan to eat the majority of them with spaghetti.
2 – I highly recommend cooking the meatballs on a broiler pan, as opposed to a cookie sheet, otherwise, your meatballs are going to be cooking in quite a bit of grease.
Thanks for a great recipe, Denise!
Denise Boyd says
I cook for just myself but make meatballs similar to this. I usually add a little cilantro salsa to give them a bit more zing but right now meatballs made with your recipe are in my oven. Oh, I did add diced garlic and onion to the frying bacon. 🙂 I love meatballs – they’re delicious, easy to make, freeze, and reheat and so portable!
Yum – what a great idea Denise! I’m going to try adding some cilantro salsa next time 🙂 Btw, what a fabulous name!
Very good idea. I would, however, put pans in the freezer to freeze the meat balls before I froze them. I could then put them all in the same bag. Of course, the bags where you suck out the air.
Michelle Riley says
I have 11 kids and three are triplets that are 10. It is nice to see other moms who have to face these challenges. Thanks for posting this recipe.
Wow Michelle – and I thought I had my hands full!!!
Amy Booth says
This sounds great with the bacon & cheddar cheese! i always like to try out new recipes. When I make meatballs in bulk I put a cooling rack over my baking sheet so that the meatballs are not sitting in grease as they bake. The cooling rack works similar to what you have used in the picture above with the broiler pan.
What a fabulous idea Amy!! I’m definitely trying that with the next batch!
Thanks for the great recipe! If freezing, do I cook first and then also again later? Or do I freeze raw and then cook frozen at 350 deg for 30 min as directed?
Erin, The $5 Dinner Mom says
I typically freeze meatballs raw in a disposable, freezable tray. Then let them thaw and cook as directed. If you cook them from frozen, you’ll need to keep them covered with foil and add to the cook time.