Tested till perfect Freezer Meatballs

Freezer Meatballs

You can substitute lean ground chicken, lamb, pork or turkey for the beef.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16


  • 4 4eggeggs
  • 4 small 4smalloniononions, grated
  • 1 cup 1cupdry breadcrumbs
  • 4 tsp 4tspWorcestershire sauce
  • 4 tsp 4tspDijon mustard
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper
  • 4 lb 4lblean ground beef
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In bowl, beat eggs; mix in onions, crumbs, Worcestershire, mustard, salt and pepper. Mix in beef. Shape by level tablespoonfuls (15 mL) into about 150 balls.

Place 1/2 inch (1 cm) apart on 4 large foil-lined rimmed baking sheets; bake, 2 sheets at a time, in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until no longer pink inside, about 10 minutes.

Let cool for 30 minutes; refrigerate until cold. Freeze in single layer until solid. Transfer to 4 resealable freezer bags; press out air and seal. (Make-ahead: Freeze for up to 1 month.)

Makes about 150 pieces.

Nutritional Information Per serving: about

cal 262 pro 24g total fat 15g sat. fat 6g
carb 7g fibre 0 chol 110mg sodium 315mg

% RDI:

calcium 3 iron 19 vit A 2 vit C 2
folate 8
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