Big Batch Meatballs
Juicy, flavorful meatballs seasoned with soy sauce and onion, perfect for spaghetti, soups, or appetizers. Easy to make in large batches for versatile meals.
Ingredients
Instructions
- Combine eggs, beef broth or water, bread crumbs, minced onion, and pepper in a bowl.
- Let the mixture set for 10 minutes.
- Add ground beef and mix well.
- Shape into meatballs and place on a broiler pan or roasting rack.
- Brush the tops with soy sauce.
- Bake about 12 minutes at 375°F.
- Turn meatballs if needed during baking.
- Cool and freeze in portions as needed.
Tips & Substitutions
For a lighter option, consider using ground turkey or chicken instead of lean ground beef. If you want extra flavor, try adding minced garlic or Italian herbs to the mixture. You can also substitute the bread crumbs with crushed oatmeal for a healthier twist. Allowing the mixture to rest is crucial for better binding, so don’t skip that step.
Serving Suggestions
These meatballs are versatile and can be served in various ways. Serve them over spaghetti with marinara sauce for a classic meal, or pair them with a side of garlic bread. They also pair beautifully with Skillet Spaghetti (In A Hurry Try This) for a comforting dinner. Consider adding a fresh salad for a complete meal.
Storage & Reheating
To store leftovers, let the meatballs cool completely, then transfer them to an airtight container. They can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Big Batch Meatballs contains roughly 1377 calories, with 26g protein, 171g carbohydrates, and 68g fat. It is an excellent source of vitamin C (55% of the Daily Value), protein (51% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for these meatballs?
Absolutely! Ground turkey, chicken, or pork can be excellent substitutes for lean ground beef. Just keep in mind that different meats may require slight adjustments in cooking time and seasoning to achieve the best flavor and texture.
How can I make these meatballs gluten-free?
To make gluten-free meatballs, simply replace the bread crumbs with gluten-free alternatives like almond flour, crushed gluten-free crackers, or gluten-free oats. Ensure that all other ingredients, such as soy sauce, are also gluten-free.
What is the best way to freeze the meatballs?
To freeze meatballs, first, let them cool completely after baking. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. This method prevents them from sticking together, making it easy to take out just what you need.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).