I love meatballs. Not only are they delicious, especially when smothered in some kind of rich sauce or gravy and served with mashed potatoes or homemade egg noodles, but they’re also a thrifty and budget-conscious meal. Meatball recipes frequently make use of other ingredients that allow the meat to stretch and go further in feeding yourself and family.
I also love to include meatballs in my meal planning and ingredient prepping routine because meatballs freeze extremely well and can be cooked directly from frozen which is great for those days that you’ve completely forgotten to defrost the meat for dinner.
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Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Delicious chicken meatballs in a creamy spinach Alfredo sauce. A family-friendly, easy weeknight dinner with simple ingredients and rich flavors.
Authentic Frikadellen are savory German meatball patties made from a mix of ground beef and pork, seasoned with spices, onions, and breadcrumbs, then pan-fried to golden perfection. These versatile patties can be enjoyed hot or cold, served with sides like mashed potatoes or sauerkraut, or in a fresh bread roll.
Königsberger Klopse: German Meatballs in Creamy Caper Sauce
This is the authentic recipe for classic German Königsberger Klopse, or meatballs in a lemon and caper sauce. Königsberger Klopse meatballs are unique in that they are poached.
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Freeze meatballs in a single layer, not touching, on a baking sheet. Once fully frozen, transfer them to lablelled bags for 3-4 months. Don’t freeze the sauces, rather make them on the day of serving. This cuts down on dinner prep immensley. And don’t be afraid to expirement with different sauces and gravies than the recipe call for—for example, try my creamy German hunter’s sauce if you like creamy gravies with mushrooms.
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Korean Meatballs
Savory beef meatballs glazed with a sweet and spicy Korean-style sauce made from soy, garlic, ginger, and gochujang.
Ground meat can be stretched in countless ways without sacrificing flavor. Dishes like stuffed peppers, casseroles, meatloaf, shepherd’s pie, soups and stews, and sauces make a small amount go a long way by combining it with vegetables, grains, or legumes. You can bulk up recipes with rice, bread, lentils, oats, or finely chopped mushrooms and onions, which add texture and moisture. Try my meatloaf and potato casserole and German meatloaf recipes.
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Venison Meatballs
This baked venison meatball recipe uses lean ground venison paired with onion, parsley, Italian-style breadcrumbs and Worcestershire sauce to create flavorful, rustic meatballs with no gamey taste.
Frozen meatballs are slow-cooked in the same bold sauce used for the viral “Mississippi pot roast”: butter, au jau gravy mix, ranch seasoning, beef broth and pepperoncini juice—resulting in juicy meatballs bathed in a buttery peppery glaze.
Chicken Meatballs with Mushrooms and Marsala Cream Sauce
Ground chicken meatballs simmered in a creamy Marsala wine sauce with mushrooms and garlic for a rich, elegant meal that pairs perfectly with pasta or mashed potatoes.
Have you ever thought about grinding your own meat? I’ve had my Cuisinart Electric Meat Grinder for YEARS and love it. You can grind meat scraps or even something like chicken thighs—waaaay cheaper than buying ground chicken.
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Easy Meatball Pasta Bake
Baked pasta tossed with marinara, mozzarella, and juicy meatballs for a simple, family-friendly dinner that’s comforting and satisfying.
Mix lightly. Overmixing makes meatballs dense—combine ingredients just until they come together.
Keep them moist. Grated onion, shredded vegetables, or milk-soaked bread keep the texture soft and flavorful.
Chill before cooking. Rest shaped meatballs in the fridge for 20–30 minutes so they hold their shape when browned.
Brown for flavor. A quick sear or bake gives them a richer taste before adding to sauce.
Stretch the meat. Replace up to one-third of the meat with cooked grains, chopped mushrooms, or shredded vegetables to make the mix go further without losing taste or texture.
Use leftover bread. Soak stale bread in milk, squeeze out the excess, and mix it into the meat instead of using dry breadcrumbs for better texture and flavor. Great use of sourdough bread! And you can use wholewheat for added benefits.
Simmer gently. Let them finish cooking in sauce on low heat so they soak up flavor without breaking apart.
Taste first. Cook a small test piece and adjust seasoning and salt before rolling the whole batch.
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Meatball Casserole
Baked layers of meatballs, pasta, marinara, and melted cheese come together in a hearty, family-style casserole that’s easy to prepare and perfect for weeknights.
Meatballs are simple, hearty, and endlessly adaptable. Whether simmered in sauce, baked with pasta, or stretched with vegetables and grains, they turn basic ingredients into something satisfying.
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