How to Freeze Meatballs: 2 Ways to Freeze Meatballs

Meatballs are made of ground meat, binding agents, and seasonings rolled into a small ball. Most meatballs are made from ground beef, ground pork, or ground turkey. The flavor of meatballs will vary depending on the meatball recipe. For example, Köttbulle are Swedish meatballs made from ground beef (and sometimes ground pork) combined with milk-soaked breadcrumbs, onions, and beef broth. American Italian meatballs are also made of ground beef or pork combined with Italian breadcrumbs, herbs, onions, and parmesan cheese. Meatballs can be served in a wide variety of ways, including as an appetizer, in a sub sandwich, cooked in a slow cooker, baked in a casserole, or simmered in marinara sauce.

In a large bowl, make the meat mixture according to your meatball recipe. Follow these steps to freeze uncooked meatballs:

1. 1. Line meatballs on a rimmed baking sheet. To flash-freeze your meatballs, first prepare a rimmed baking sheet or cookie sheet with parchment paper. Use a cookie scoop to scoop the raw meatball mixture into small balls. Arrange the raw meatballs on the baking sheet in a single layer, spacing them evenly apart so that they don't touch.
2. 2. Flash-freeze meatballs. Freeze the meatballs for two to four hours, or until they’re completely frozen. This step will help ensure the meatballs don’t stick together once they’re transferred to a freezer bag.
3. 3. Place meatballs in a bag for long-term storage. Remove the baking sheet from the freezer and place the frozen meatballs into a freezer bag or freezer-safe airtight container. Label the bag or container with the date you made the meatballs and place the meatballs back in the freezer. You can store frozen meatballs in the freezer for up to two months.

There are a couple of simple ways to freeze meatballs after you’ve cooked them.

1. 1. Meatballs in sauce: Prepare meatballs according to your recipe, making sure they reach an internal temperature of 160 degrees Fahrenheit. If your meatballs were cooked in tomato sauce, simply add the sauce and cooked meatballs to a freezer bag or container once the mixture has cooled to room temperature. Label and date the bags, and store them flat in the freezer for up to two months. Make meal planning even easier by placing individual meal-sized portions of your cooked meatballs and sauce into several freezer bags. Simply reheat one portion when you need a quick weeknight meal.
2. 2. Meatballs on their own: First, prepare a rimmed baking sheet with parchment paper. Once the meatballs have cooled and reached room temperature, arrange the cooked meatballs on the baking sheet in a single layer, spacing them evenly apart so that they don't touch. Freeze the meatballs for two to four hours, or until they’re completely frozen. Remove the baking sheet from the freezer and place the frozen meatballs into a freezer bag or freezer-safe airtight container. Place the meatballs back in the freezer. You can store frozen meatballs in the freezer for up to two months.

Meatballs make for a convenient freezer meal. Preparing them ahead of time and freezing meatballs cuts down on the prep time for an easy weeknight meal—so long as you know how to thaw meatballs properly.

1. 1. Defrosting raw meatballs: Raw meatballs can be thawed overnight in the refrigerator or in a microwave on a defrost setting. You can then cook the thawed meatballs in a simmering sauce, crockpot, or soup. When cooking frozen meatballs, make sure they reach an internal temperature of 160 degrees Fahrenheit before enjoying.
2. 2. Defrosting cooked meatballs: Since cooked meatballs have already reached a safe internal temperature prior to freezing, you don’t necessarily have to thaw them before you reheat them. Simply pour your favorite spaghetti sauce in a saucepan, place the pan over medium heat on the stovetop, and add the frozen meatballs. Bring the sauce to a simmer and remove it from heat once the meatballs are piping hot. Serve immediately.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.