Meatballs in Marinara (Freezer-Friendly)

Tender beef meatballs mixed with seasoned crumbs, Parmesan, and spices, browned in olive oil, then simmered in marinara. Cool, portion, label, and freeze for easy meals.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, stir together 1 cup 4C seasoned breadcrumbs and 1/2 cup whole milk and let sit 5 minutes until the crumbs absorb the milk.

Step 2

Add 2 lb ground beef (80/20), 2 large eggs, 5/8 cup grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning blend, 1 tsp salt, and 1 tsp black pepper. Mix gently with your hands just until combined—don’t overwork it or they’ll turn dense.

Step 3

Roll into balls about 1.5 inches across (roughly 32 meatballs). Keep your hands slightly damp so the mix doesn’t stick.

Step 4

Heat 3 tbsp olive oil, for frying, in a large skillet over medium-high. Brown the meatballs on all sides in two batches so the pan isn’t crowded, about 7–8 minutes per batch.

Step 5

Return all meatballs to the pan or a big pot, pour in 48 oz marinara/jarred tomato sauce, cover, and simmer until fully cooked through, about 13–15 minutes.

Step 6

Let cool, then transfer to the fridge to chill completely before portioning.

Step 7

Divide into meal-sized portions (about 4 meatballs + sauce each) in flat freezer bags or containers. Label with the date and freeze.