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Freezer-Friendly 5-Ingredient Meatballs

5-Ingredient Meatballs
This big batch of flavor-packed meatballs is perfect for freezing. Eat them on their own, or use ‘em in your favorite meals for an extra-tasty dinner.
By Gerry Speirs

I’m not sure who could claim to have invented the delicious meatball. With so many countries and nationalities using them—it might be hard to prove. The meatball can be adapted into so many amazing dinners, and luckily for me, is high on the “I love these, Daddy” list for my kids. Meatballs are also so darn easy to make, and another great kids project if you want to get them involved in the kitchen.

5-Ingredient Meatballs

This recipe has only five ingredients and the flavor really packs a punch. Filled with chunks of smoked bacon, onion, oregano and Progresso Italian-style breadcrumbs these easy meatballs might just be your easy ticket to an awesome family dinner! Start by gathering your ingredients.

Meatball Ingredients

Cook the bacon (1 lb.) in the oven until it starts to get crispy. When it cools slightly, chop it finely.

Bacon

Add all bacon, one finely chopped white onion, three tablespoons of dried oregano and ¼ cup bread crumbs to three pounds of ground beef. You can use your hands, or even a stand mixture—just be careful not to over mix.

Mix Ingredients In Bowl

Roll the beef mixture into balls each weighing about two ounces.

Form Meatballs

Place large ovenproof skillet over medium-high heat; pour reserved bacon drippings into skillet. Add meatballs; cook about three minutes on each side or just until seared. (You may have to do this in batches.) Place skillet in oven; bake 30 minutes or until meatballs are no longer pink in center.

Meatballs In Skillet

This recipe is very adaptable. You can make the whole batch or if you like meatballs as much as my family and I do, you can easily double the recipe and freeze them after cooking. Just portion them into freezer bags, and they’re ready to reheat for a delicious dinner after a busy day.



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