Freezer Meatballs in Garlicky Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

A make-ahead tray of tender beef meatballs simmered in a simple garlicky tomato sauce, portioned into containers for the freezer. The sauce protects the meatballs from drying out, so they reheat straight from frozen without splitting or going watery — spoon over pasta, stuff into rolls, or eat with bread on the busiest weeknight.

Ingredients

• 3/4 cup panko breadcrumbs
• 1/2 cup whole milk
• 1 1/2 lb ground beef (85% lean)
• 1 large egg
• 1/2 cup grated parmesan
• 2 tbsp olive oil

• 1 yellow onion, finely chopped
• 5 cloves garlic, minced
• 2 tsp dried oregano
• 2 28 oz cans crushed tomatoes
• 2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, stir the panko into the milk and let it soak for 5 minutes until pasty. Add the ground beef, egg, parmesan, one-third of the minced garlic, 1 teaspoon of the oregano, 1 teaspoon of the salt and the black pepper. Mix with your hands just until combined, then roll into 24 golf-ball-sized meatballs (about 1 1/2 inches).
2. Heat the olive oil in a large Dutch oven or deep skillet over medium-high. Brown the meatballs in two batches, 4 to 5 minutes per batch, turning once or twice — they only need color, not to cook through. Transfer to a plate.
3. Reduce the heat to medium and add the onion to the pot. Cook 5 minutes until softened, scraping up the browned bits, then add the remaining garlic and oregano and cook 1 minute more until fragrant.
4. Pour in both cans of crushed tomatoes and the remaining 1 teaspoon salt. Swirl 1/2 cup water in one can and add it. Bring to a simmer, return the meatballs and any juices, cover partially and simmer gently over low heat for 30 minutes, stirring once, until the meatballs read 165°F in the center and the sauce has thickened.
5. Cool completely before freezing — leave the uncovered pot on a rack for 1 hour, then refrigerate until cold. Freezing while warm is what makes sauce weep and go watery.
6. Divide the meatballs and sauce among freezer containers or zip-top bags, 3 meatballs and plenty of sauce per portion, making sure the sauce covers the meat. Leave 1 inch of headspace, press bags flat, label with the date and freeze up to 3 months.
7. To reheat from frozen: tip a portion into a small saucepan with 2 tablespoons water, cover, and warm over low heat 20 to 25 minutes, stirring every 5 minutes and breaking up the block as it loosens, until bubbling and 165°F throughout. Thawed overnight in the fridge, it needs only 8 to 10 minutes covered over medium-low, or 4 to 5 minutes in the microwave at 50% power, stirring halfway.

Chef's tips

Nutrition (per serving, estimated)

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