If you need 100 meatballs

[Anonymous]

Anonymous wrote:Wegmans

Frozen?

[Anonymous]

The Trader Joe's beef meatballs are good.

If you want to make your own, this recipe is very good:

https://fountainavenuekitchen.com/jens-incredible-baked-meatballs/

[Anonymous]

Are the Trader Joe’s meatballs from the freezer section?

[Anonymous]

I make chicken parm meatballs - they are really delicious, and foolproof and I do large quantities every year at Christmas. They are a stuffed meatball though, so that may be more effort than you wish to put forth for a quantity that large. I do, but I can see where some wouldn't want to.

[Anonymous]

I'm surprised that this thread is not overwhelmed with the "just make them they're so easy" -- because they are pretty easy. So I guess some of these frozen meatball must be pretty good.

[Anonymous]

I used to avoid making meatballs for some reason (I think I thought they were harder than they are) but after years of trying to find really, really good frozen meatballs, I gave up and started trying out different recipes until I found one that I could make in my sleep that had really good flavor and texture. This is the one I use: https://smittenkitchen.com/2019/03/perfect-meatballs-and-spaghetti/

Pro tip: using a scoop with a release makes forming the balls really easy. The recipe recommends a 3 tablespoon scoop, but if I'm doing a huge batch (I usually double or triple this recipe so that I can freeze 1-2 bags for very easy meals in the future), I will use a slightly smaller scoop. I generally use the scoop to get them on the tray but I will go back and just gently form them into a ball with my hands (otherwise you get little meatball domes, which is fine actually, but a ball will freeze better). Don't pack them too tight as a loose, open texture is usually better, especially if served in a sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don’t use a recipe, I just eyeball it because my husband’s family makes and eats a lot of meatballs and I learned from his mom. However the game changer in making large quantities is that I bought a metal “cookie scoop” and use that to portion out the balls onto my cutting boards and enlist my elementary age kids to roll them into nicely shaped balls. We’re like a meatball assembly line. I make meatballs for big parties and they are always gobbled up.

The recipe is roughly -
Per 1lb of meat: soak a slice of white bread in milk and squeeze most of the milk out. Mix meat, wet bread, 1 large egg, and 1 clove of garlic put through the garlic press.
Add fresh or dried oregano, salt, and pepper to taste.
If you want to be fancy, add Parmesan cheese and fresh basil to the mix. If they are too soft, add some plain breadcrumbs.

I usually use 1/2 turkey and 1/2 pork, but for parties I avoid pork and use turkey alone or turkey and beef depending on the guests.

NP - I use a very similar recipe, and the cookie scoop really does make a difference for large quantities!! It used to bother me that they airways ended up with one flat side, not perfect spheres. That no longer bothers me .

I use a similar recipe as well but add some Worcestershire sometimes. The parmesan cheese makes the difference in my opinion.

[Anonymous]

Anonymous wrote:I used to avoid making meatballs for some reason (I think I thought they were harder than they are) but after years of trying to find really, really good frozen meatballs, I gave up and started trying out different recipes until I found one that I could make in my sleep that had really good flavor and texture. This is the one I use: https://smittenkitchen.com/2019/03/perfect-meatballs-and-spaghetti/

Pro tip: using a scoop with a release makes forming the balls really easy. The recipe recommends a 3 tablespoon scoop, but if I'm doing a huge batch (I usually double or triple this recipe so that I can freeze 1-2 bags for very easy meals in the future), I will use a slightly smaller scoop. I generally use the scoop to get them on the tray but I will go back and just gently form them into a ball with my hands (otherwise you get little meatball domes, which is fine actually, but a ball will freeze better). Don't pack them too tight as a loose, open texture is usually better, especially if served in a sauce.

This is a good recipe.

[Anonymous]

Anonymous wrote:I don’t use a recipe, I just eyeball it because my husband’s family makes and eats a lot of meatballs and I learned from his mom. However the game changer in making large quantities is that I bought a metal “cookie scoop” and use that to portion out the balls onto my cutting boards and enlist my elementary age kids to roll them into nicely shaped balls. We’re like a meatball assembly line. I make meatballs for big parties and they are always gobbled up.

Yes. They have to be uniform in size. We use garlic, salt and pepper, parsley, romano cheese and a few breadcrumbs.

[Anonymous]

I made these several times at parties. They are amazing. I also made a 145 of them last time. They also freeze really well.

https://www.masterclass.com/articles/italian-meatballs-recipe

[Anonymous]

Anonymous wrote:I made these several times at parties. They are amazing. I also made a 145 of them last time. They also freeze really well.

https://www.masterclass.com/articles/italian-meatballs-recipe

This is the first recipe I’ve seen with 2:1 pork to beef. Also, i didn’t see how many servings this would be?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I made these several times at parties. They are amazing. I also made a 145 of them last time. They also freeze really well.

https://www.masterclass.com/articles/italian-meatballs-recipe

This is the first recipe I’ve seen with 2:1 pork to beef. Also, i didn’t see how many servings this would be?

It really depends on how big you make the meatballs. I used 8 lbs of meat to make 145 meatballs if that helps.

[Anonymous]

Anonymous wrote:OP here. I should have specified that need Italian meatballs.

Costco‘s are Italian style meatballs. Get a few bags and you’ll have 100 meatballs. Brown them up nice in the oven and you are golden.

[Anonymous]

If you need them to be special make them yourself. If this is feeding a bunch of teenagers or something all of these frozen choices are fine.

[Anonymous]

If you like the jelly/chili sauce combo, try using apricot jelly next time. It’s so good. We always do that instead of grape.

- True midwesterner born and raised