STREAMING NOW: Simply Nigella

Large Batch Baked Meatballs

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr
YIELD:
52 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: