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Freezer Friendly Italian Meatballs

I usually double or triple this recipe so I have a few batches tucked into the freezer.

I use a mix of pork and veal mince, which I purchase from my butcher. These will work perfectly, and taste just as good, with straight beef mince.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Author: Tania @ The Cook's Pyjamas


  • 1/2 cup fresh breadcrumbs
  • 3 Tablespoons milk approximately
  • 500 g pork/veal mix or beef mix
  • 1 clove large garlic crushed
  • 1 egg
  • 3 Tablespoons chopped fresh herbs (I used parsley rosemary, basil, oregano)*
  • Salt & pepper
  • Olive oil for frying


  • Place the breadcrumbs in a bowl and pour over the milk.
  • Allow to soak for 5 minutes.
  • Place the mince, garlic, egg and the chopped herbs in a large bowl.
  • Season with salt and pepper, and mix thoroughly.
  • Squeeze the milk out of the breadcrumbs. Discard the milk, and add the breadcrumbs to the mince mixture.
  • Mix the breadcrumbs thoroughly into the mince mixture.
  • Take Tablespoons of the mince mixture and form into small balls.
  • Heat the olive oil in a fry pan over medium heat.
  • Fry the meatballs in batches until they are browned on all sides. The meatballs are not completely cooked at this stage.
  • The meatballs can now be frozen. Allow them to cool, then flash freeze# before packing into individual serves.
  • To eat immediately, simmer the meatballs in pasta sauce or add to your favourite recipe.


* I use whatever fresh herbs are in the garden at the time, but try to keep to an Italian vibe. Rosemary, parsley, basil, sage, oregano and marjoram will all work. I try to get a good mix, but use whatever is available. If you don't have fresh herbs, substitute 1 - 2 teaspoons of a good quality dried Italian herb mix.
# To flash freeze, line a tray with baking paper and lay the meatballs in a single layer. Freeze until hard, then package into labelled zip lock bags. Use within three months.