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It’s so easy to freeze meatballs to have on hand for a busy weeknight supper or a quick appetizer. Check out our tips on how to freeze meatballs (raw or cooked)!
Why Freeze Meatballs?
I always have a stash of frozen meatballs in my freezer. On days when dinner planning feels overwhelming or when I need a last-minute appetizer, they’re an absolute lifesaver. Making meatballs from scratch can be time consuming if you are always making them on-demand. Why not make a giant batch all at once and freeze them? By freezing them, you can have perfectly portioned meatballs ready to go whenever you need them. The best part? You can take out just the amount you need, whether it be for a single serving or a weeknight family dinner. Trust me, you will never regret having a bag of meatballs on hand. With a little planning and effort, your future self will thank you!
Raw vs. Cooked
The terrific thing about meatballs is that you can freeze them either cooked, or raw. There are advantages to both, so it depends on how much time you can spend making them, or what you plan to do with them.
Cooked (Pros and Cons)
- Pro: Cooked meatballs are easiest to thaw and reheat.
- Con: They take a few more minutes of pre-work because they need to be cooked but in my opinion it is well worth it! Cooked meatballs may lose flavor after they’re stored for over a few months, however, we usually have no problem using them up within just a month or two.
Raw (Pros and Cons)
- Pro: The initial prep-work is easier because you aren’t baking them right off the bat. You can just form the meatballs and freeze.
- Cons: Raw meatballs take longer to cook if frozen. Use a food thermometer to make sure they’re cooked all the way through. Make sure they’re between 140-165 degrees on the inside. When re-heating in sauce, they tend to fall apart more than ones that have been pre-cooked.
Can you Freeze Meatballs and Sauce Together?
Meatballs and sauce actually freeze beautifully together. The trick is to cook the meatballs first, then allow them to cool and then add them to the cooled sauce. Freeze in an airtight container or in a freezer-safe Ziplock bag. You’ll have fresh meatballs and sauce for up to three months. Thaw in the fridge overnight before reheating. Tip: Meatballs will freeze and re-heat best in a sauce that is not cream based. Tip: Stick with non-cream-based sauces, as creamy ones can separate and become grainy after freezing.
How Long do Meatballs Keep in the Freezer?
The USDA recommends keeping uncooked meat in the freezer for up to four months, and cooked meatballs stay safe for up to three months for maximum flavor. Meatball won’t go bad if frozen longer than that, they will just start losing flavor and freshness.
How to Cook Meatballs after Freezing
Precooked Meatballs
- Oven: Preheat your oven to 350°F. Place the frozen, precooked meatballs on a baking sheet and bake for 10-15 minutes or until heated through.
- Stovetop: Simmer the meatballs in sauce on the stovetop for 10-15 minutes.
- Microwave: Place the meatballs in a microwave-safe dish, cover, and heat for 2-3 minutes, stirring halfway through.
- Air Fryer: Preheat your air fryer to 350°F. Arrange the precooked frozen meatballs in a single layer in the basket. Cook for 8-10 minutes, shaking the basket halfway through, until heated through.
Raw, Frozen Meatballs
- Oven: Bake at 375°F for 25-30 minutes or until the internal temperature reaches 165°F.
- Stovetop: For best results, thaw the meatballs in the fridge overnight before cooking. Brown meatballs in a skillet, then simmer them in sauce for 20-25 minutes until fully cooked.
- Slow Cooker: Add frozen raw meatballs to your slow cooker with sauce and cook on low for 4-6 hours or on high for 2-3 hours.
- Air Fryer: Preheat your air fryer to 375°F. Arrange the raw frozen meatballs in a single layer in the basket. Cook for 15-18 minutes, shaking the basket halfway through, until the internal temperature reaches 165°F.
Tips for Freezing Meatballs
- Even sizing: Use a cookie scoop to make meatballs uniform for even cooking.
- Double baking sheets: Chill meatballs on one sheet while baking on another.
- Minimize mess: Line baking sheets with parchment paper.
- Let them cool: Chill meatballs on a cookie sheet for at least 30 minutes before transferring them to a freezer-safe bag. This prevents them from sticking together.
Recipes that use Frozen Meatballs
Once you have a bag of meatballs on hand, you can make a million different recipes! Try some of these easy recipes:
Meatballs in Cream Sauce
Instant Pot Swedish Meatballs
Crockpot Appetizer Meatballs
Grape Jelly Meatballs
Crock Pot Sweet and Sour Meatballs
Meatball Sub Sandwiches
Easy Crockpot Meatballs
Crockpot Swedish Meatballs
How To Freeze Meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 onion (grated)
- 1/2 cup breadcrumbs
- 1/4 cup flour
- 2 eggs
- 3 tablespoons crushed garlic
- salt and pepper
Instructions
- Preheat oven to 400-degrees.Mix all ingredients together until combined (avoid over mixing).
- Using a cookie scoop or your hands, roll meat into 1" balls and place on a parchment lined baking sheet about 1/4"-1/2" apart.
- Bake at 400 degrees for 15-20 minutes or until just cooked through.
- Remove from oven and place meatballs on paper towels to absorb excess grease. Allow to cool for 10 minutes.
- Line baking sheet with more parchment paper (if the pan is still hot, run cold water over it until cool). Place meatballs on parchment and freeze for 3-4 hours.
- After 3-4 hours, place frozen meatballs in a gallon-sized freezer-safe Ziploc bag and freeze for up to 3 months.
