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Freezer Make Ahead Italian Meatballs (Slow Cooker Gourmet)


Freezer Make Ahead Italian Meatballs (Slow Cooker Gourmet)
½ c. panko bread crumbs
½ c. milk
1 pound ground beef
1 pound ground pork sausage (Sage flavor)
1 egg
2 t. dried parsley
1 t. dried Italian seasoning
½ t. salt
¼ t. pepper

Line large cookie sheet with foil, place a wire cooling rack on top, and set aside. Add milk to bread crumbs and let them soak for 5 minutes. Meanwhile, mix both meats along with seasonings and egg. Add soaked bread crumbs. Use hands to gently mix until well combined, but do not overwork. Using an ice cream scooper (to ensure uniform size), scoop meat into hands and gently roll into a ball shape. Place on cookie sheet. Broil in the oven for about 8 minutes until lightly browned and crispy, then carefully flip and broil for another 4 minutes. Reduce oven heat to 400 degrees and let meatballs continue to cook for another 10 minutes, or until cooked through. Let cool completely, transfer to a clean parchment paper lined cookie sheet. Place in freezer for 2 hours or until firm. At this point, you can transfer to a zippered bag. They keep in the freezer about 4 months. We like popping these in the crockpot with pasta sauce. And eating on pasta.

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