Makes 125 Meatballs


  • 3 pounds ground beef
  • 2 pounds pork sausage
  • 1½ cups plain breadcrumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 large eggs
  • 2 heaping tablespoons grainy mustard
  • ½ cup whole milk
  • ¼ cup heavy cream
  • ¼ cup chopped parsley
  • ½ teaspoon red pepper flakes
  • Olive oil, for frying


1. Combine all the ingredients (except the olive oil) in a large bowl and knead it all together well with your hands until it’s well combined.

2. Scoop out 1-tablespoon portions of the meat mixture and roll them into neat balls. Place them on parchment-paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.

3. To brown the meatballs, heat ¼ cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook them on all sides until they have great color on the surface and are fully cooked inside, about 5 to 6 minutes.

4. Drain the meatballs on paper towels when they’re done, then line them up on clean parchment-paper-lined baking sheets. Place them in the freezer, uncovered, for 30 to 45 minutes, or until they’re frozen and firm on the surface.

5. Then just pop them into 5 to 7 separate freezer bags (roughly 25 per bag) and freeze them immediately. They’ll be there when you need them!


Freeze the meatballs for up to 6 months. To use them in sauces or soups, simply add them to the hot sauce or soup and allow it to simmer long enough for the meatballs to thaw and heat up.


Allow the meatballs to thaw in the fridge for 24 hours, then use them as you’d like.

This recipe adapted from The Pioneer Woman Cooks Cookbook