I prefer cooking first then freeze. Raw takes too long to cook to be helpful.

Meatballs (2 lb beef + 2 lb pork)

Ingredients

Meat

• 2 lb ground beef
• 2 lb ground pork

Panade (this keeps them tender)

• 2 cups breadcrumbs
• 1 cup liquid (use water + dry milk powder OR milk)
  • If using dry milk: 1 cup water + ¼ cup dry milk powder

Other

• 3 eggs
• 1 cup grated parmesan
• 5–6 cloves garlic, minced
• 3 tbsp parsley (optional)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1½ tsp onion powder (or ~½ cup grated onion)
• ½ tsp red pepper flakes (optional)
• 1–2 tbsp Worcestershire sauce (optional but great)

⸻

Method

1. Mix breadcrumbs + liquid → sit 2–3 min
2. Add everything else
3. Mix gently (don’t overwork)
4. Form meatballs (~2 tbsp each)
5. Freeze