Juicy MEATBALL RECIPE – How to Cook Italian Meatballs

This is our go-to meatball recipe with secrets to making big, juicy meatballs! They’re make-ahead, freezer-friendly, and perfect for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

Ingredients for Juicy Meatballs:
►3 slices white bread (crusts removed), diced
►2/3 cup cold water
►1 lb lean ground beef (85/15 fat content)
►1 lb ground pork
►1/4 cup grated parmesan cheese
►1 large egg
►3 garlic cloves, minced
►2 Tbsp parsley, finely chopped
►1 tsp sea salt
►1/2 tsp black pepper
►2 Tbsp olive oil to sautee

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►Freezing uncooked meatballs: 
Prepare meatballs through Step 5 and arrange them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe container or bag. Store for up to 1 month to avoid freezer burn (though they can last longer with slight quality loss). Thaw in the refrigerator overnight before cooking.

►Freezing cooked meatballs: 
Allow cooked meatballs to cool completely, then freeze in a single layer on a baking sheet until solid. Transfer to a freezer-safe container or bag and store for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen. To reheat, simmer in the sauce for 10-15 minutes or warm in the oven at a low temperature for 10-15 minutes.

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