Want an easy way to make a lot of meatballs with minimal time and effort? These Easy Baked Freezer Meatballs are the solution! Make a big bulk batch of these delicious meatballs, baked in your oven, and then freeze for a multitude of easy dinner options! Best of all, these meatballs are gluten- and dairy-free, but you’d never know it. All the flavor, half the work!! That’s a win-win for everyone!
Frozen meatballs are a staple at our house. They are so versatile and can be used in so many easy meals! I try to have a stash of these Easy Gluten-Free Dairy-Free Baked Freezer Meatballs in my freezer at all times, for my own sanity.
What I don’t love about frozen meatballs is that the commercial kind can get expensive and some brands can be very bland. (And let’s not even discuss the amount of chemicals and additives that can often be found in the commercially-available options, nor the fact that I have had a heck of a time trying to find gluten-free dairy-free options that taste decent.)
But the idea of making dozens of meatballs traditionally fried in the skillet just makes me want to give up – I don’t have the time or energy to spend hours standing over a hot stove making large amounts of meatballs. One or two batches, okay. But bulk batches? Not gonna happen.
So out of necessity comes today’s recipe for Easy (and Delicious!) Gluten-Free Dairy-Free Baked Freezer Meatballs! I think you will love them as much as we do!!
And if you’re looking for a Keto version, I’ve got you covered with my Easy Keto Meatballs recipe!
Use a Disher or Cookie Scoop
Alright, before we go ANY further, I’m gonna put this one out there – DO NOT even think about making a big bulk batch of these easy baked meatballs without a disher or cookie scoop! Seriously, it will SAVE you time (AND your sanity)!
I make enough meatballs that I actually have twothree scoops (just went to my kitchen to count them), and you better believe I guard them like a hawk! They are prized possessions! 😉
I have found that the 1 1/2 Tablespoon size (sometimes called a 39mm or #40 disher) is perfect for meatballs. They make a meatball that is close to 1.5in in diameter. Not too big, but not tiny either. This size scoop is also the perfect size for cookies or for dishing batter into my mini muffin trays! Double bonus!
PLUS, when all your meatballs are pretty much exactly the same size, they all cook evenly and in the same amount of time. No more pulling out a tray with half the meatballs done and half still raw in the center because they are different sizes. Uniformity and even cooking – triple bonus!
Once you use these scoops for making meatballs, you will never do them any other way again! Seriously, these things are a game changer!! (I have recommended brands listed at the end of the post.)
Save the Baking Sheet (and Your Dishwashers!)
I recommend using half-sheet baking trays, and definitely use parchment paper or silicone baking mats under the meatballs – it makes cleanup SO much easier and helps keep the meatballs from sticking or burning on the tray. You can do it without, and it isn’t a big deal, but cleanup takes a bit longer as you’ll have to scrape off some of the extra bits that have adhered to the pan during baking. Your dishwashers (human or machine) will thank you for using the parchment paper or mats – trust me!
Baking Big Batches in the Oven
Baking these easy freezer meatballs in the oven allows you to make large batches with minimum effort. I can usually get 48 meatballs on a single tray – that’s a LOT! And two trays in the same oven gets you nearly 100 meatballs all at once!
To do two trays at once (if you have two racks in your oven), place both trays of meatballs in the oven (on separate racks), and set your timer for HALF of the normal cooking time. When the time is up, carefully take the top tray out of the oven, rotate it so that what was initially the front of the tray is now the back of the tray, and place it carefully on the inside of your oven door momentarily. Do the same switcheroo with your second bottom tray – take it out, rotate it so what was the front is now the back, and place it on the top rack. Then insert your other tray on the bottom rack. Set your oven for the remaining half of the time and you’re good to go!
Switching your trays halfway through ensures that you will get more even cooking (since the bottom and top trays will tend to cook at slightly different rates because one is closer to the heat source than the other). And by turning them around when you switch them, you help avoid burns from any hot spots in your oven. (For me, that is the back right corner of my oven – it runs hotter than the rest of the oven for some reason.)
To Freeze or Not to Freeze? (As If You Even Had to Ask)
Once done, I like to let the meatballs cool on the tray for a bit, and then put them into labeled gallon-size freezer bag and stash the bags in the freezer. I haven’t had any problems with the meatballs sticking together, so I don’t bother to flash freeze them first. But you can if you want. You can also skip the baking and freeze these raw (in which case you would want to flash freeze first). But I find it much more handy to have them already cooked so they can come straight out of my freezer and be used in a meal without the extra step of having to cook them first. I’m lazy like that.
How many you put in each bag will depend on your family size and your personal preferences. For things like spaghetti, I usually count on 5-6 meatballs per person and then toss in a few extras. That’s usually somewhere right around 36 or so, and that fills the gallon-size freezer bags quite nicely.
A Note for Gluten-Free & Dairy-Free
This Easy Baked Freezer Meatballs recipe calls for Worcestershire sauce. Make sure you are using the Lea & Perrins brand, as it is one of the only brands that is actually gluten-free. Most of the other brands make their sauce from barley and malt vinegar which contains gluten.
Same with the oats – makes sure you use gluten-free oats. Bob’s Red Mill is a great brand!
Lastly, I make these with coconut milk to be dairy-free. But you don’t have to. You can sub regular milk in this recipe 1:1 (use the same amount of regular milk as you would coconut milk). I have not, however, tried this with a sub for the eggs. Not that it wouldn’t work. Just that I haven’t personally tried it with this recipe so I can’t say what the results would be.
Now, with that all said, go make yourself some of these amazing Easy Baked Freezer Meatballs! Fill your freezer with all their splendid glory and deliciousness! Your house will smell amazing, and your family will be in awe as you crank out tray after tray of meatball goodness! (Sometimes when I make these only about half make it into the freezer because I can’t keep the other house dwellers from swiping them when they come through the kitchen!) Use them for spaghetti and meatballs, meatball subs, Sweet & Sour Meatballs (coming soon) or my warm, hearty Instant Pot Italian Meatball Soup!
Suggestions for Dishers and/or Scoops
Here are the scoops I use for making my freezer meatballs (these are affiliate links to Amazon products – you can find these at local housewares and kitchen stores pretty easily too):
Norpro 1.5 Tablespoon Scoop– Mine is older and has the black soft-grip handles. But I couldn’t find the black handled ones on Amazon in the actual size. So these are stainless steel handles – still good.
(Here is the link to the actual one I ordered about five years ago, and there must have been a mix up because online it states it is the 2 Tablespoon size, but I guarantee you I just went out and measured and mine only holds 1.5 tablespoons. If you prefer to have the soft-grip handles, these will work in a pinch and you’ll barely notice the difference between sizes even if you get a true 2-tablespoon scoop instead of a 1.5-tablespoon scoop.)
I also have this OXO Good Grips Medium Cookie Scoop (the medium is 1.5 tablespoons) – the Norpros are my favorites, but these OXO scoops are a close second. I have the medium and small sizes.
Baking in the oven makes these meatballs quick and easy, especially when doing them in large batches! They hold up great in the freezer and can then be pulled out and used in many different meals for fast easy weeknight dinners!
Ingredients
1 pound ground beef
1 large egg
3/4 cup rolled oats, (can use quick oats too)
1/4 cup unsweetened almond or coconut milk, (make sure it is plain and not vanilla)
2 tablespoons Worcestershire sauce, (make sure to use Lea & Perrins brand for gluten-free)
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon salt
Instructions
Preheat over to 400 degrees Fahrenheit.
Line baking sheet with parchment paper or silicone baking mat.
Combine all ingredients in a large mixing bowl. Mix thoroughly (best to use your hands).
Portion out meatballs using a 1.5 tablespoon (#40) disher or cookie scoop. Place ball into palm of hand and use the other palm to roll it into a ball. Set meatballs on baking sheet leaving enough space so they do not touch each other.
Bake for 25-30 minutes.
To freeze:
Allow meatballs to cool after removing from oven.
Place into a labeled and dated gallon-size ziptop freezer bag and place into freezer.
To use:
Use as you would store-bought frozen meatballs, or thaw if needed for your particular meal recipe.
Notes
Go with beef that is 80-85% lean. 93% will turn out too dry, and 73% will just lead to a mess.
I prefer to bake the meatballs first and then freeze them, but you can also shape them and flash freeze them on a baking sheet and store them in your freezer unbaked, to then bake later. I just prefer the ease of having them already cooked and ready to go at a moment's notice!
Recommended Products
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Broth: You can use low sodium or regular broth. Obviously, regular adds a bit more flavor, but these are very flavorful meatballs. You can substitute chicken broth, another broth, or even your favorite unsweetened dairy-free milk beverage, if you want to be more traditional.
Almond flour (sometimes sold as almond meal) has a coarse texture and a nutty flavor, making it a great gluten-free substitute for bread crumbs. You can use it in meatball or meatloaf mixture, but we especially like using it to dredge meats like pork chops to create a crispy exterior.
Meatballs make great freezer meals. They can be frozen either cooked or uncooked and keep well for up to 2 months. For super convenient and time saving meals, simply make a double batch of meatballs and freeze the extra!
Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.
Almond, oat or soy milk will be your best bet as a one-size-fits-all ingredient. They have the closest texture to cow's milk and can be subbed out 1-for-1 in most recipes.
Gluten-free chefs swear by millet flour for breading pan fried meats and fish. It adds a light, almost sweet flavor and crumbly texture to foods, and is full of protein!
So how do the breadcrumbs stick to the chicken? I asked this too when I first heard about it but they actually stick really well without any flour or egg. After you have bashed out your chicken to form thin cutlets simply press each side 2-3 times in the breadcrumbs until the cutlet is coated.
Meatballs can be frozen with or without sauce too. I prefer to freeze them without sauce because that will give me much more flexibility to make sauce that I will be in the mood for later.
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.
Allow the cooked meatballs to cool completely, then arrange in a single layer on a baking sheet. Freeze until solid. Transfer the frozen, cooked meatballs to freezer bags or freezer-safe containers and label with type of meatball and date.
If a recipe for meatloaf or meatballs calls for bread crumbs, you may have success swapping it out for rolled oats or oat flour. Oats by weight are also lower in calories, provide more complex carbohydrates, and are a richer source of dietary fiber than bread crumbs, making them a nutritionally sound substitute.
What can I use instead of eggs to bind meatballs? There are several options to substitute eggs in a meatball recipe: 2 tablespoons of buttermilk per egg, 3 tablespoons of plain yogurt per egg, 1/4 cup ricotta cheese per egg, or 3 tablespoons unsweetened apple sauce per egg.
Soy milk can easily be substituted for cow's milk in all baking needs, over cereal, for pancakes and waffles, in smoothies, or straight from the glass.
Whole milk: Use soy, cashew, or well-shaken canned coconut milk for its higher fat content. Skim, 1%, or 2% milk: Use almond or rice milk, or coconut milk beverage. Buttermilk: Make your own buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup non-dairy milk.
Soya milk. An excellent source of quality vegetable protein, soya milk was originally a byproduct of making tofu. Many are further fortified with added vitamins and minerals, and nutritionally it is probably the closest to cow's milk, with a similar clean flavour.
In terms of nutrition, soy milk is the closest non-dairy substitute for cow's milk. This is because it contains a similar amount of protein to cow's milk, but it contains half the amount of fat, calories, and carbohydrates. An average 100ml portion contains 44 calories, 1.9g of fat, and 3g of carbohydrate.
What is it? Sorghum flour is closest in texture and taste to traditional wheat flour of any of the gluten-free flours. In a few cases, it works as a direct substitution for wheat flour, such as in pancakes.
Almond flour quite literally takes the cake when it comes to gluten free flours. Its great taste and texture have made it a favorite amongst grain-free bakers.
This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour. It has a neutral flavor and is easily digestible. It's also lower in calories than coconut or almond flours.
Most corn, brown rice and quinoa are whole grains that can be used as substitutes for grains that contain gluten. There are also many packaged gluten free baking mixes, so try some to find your favorite. Many of these other grains can be effectively used as substitutes for bread.
THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.
Chicken cutlets tastier than the original, and faster to assemble. Instead of a traditional flour, egg wash, and breadcrumb routine, rub your chicken or pork cutlets with salt and seasoning, Shroeder advises. Then coat with a thin layer of mayonnaise. Let them sit until ready to pan-fry.
Do You Put Raw Meatballs in Sauce to Cook? Although you can, I recommend browning the meatballs in a skillet with a little olive oil first. This creates a nice texture on the outside of the meatball, while allowing the middle to remain tender and juicy as it finishes cooking in the tomato sauce.
If you're making a sauce, like marinara sauce or gravy, reheat the frozen meatballs by adding them to the sauce while they're frozen and allowing it to simmer for 15 minutes or so. It cooks them through and they take on some of the flavor as well!
Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.
ANSWER: Usually when meatballs fall apart, it's the binder that is the problem. Most meatball recipes call for using bread crumbs and eggs. But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either.
Do I Need To Defrost Meatballs Before I Cook With Them? Not usually. Frozen meatballs can be cooked directly from the freezer in most cases. If you are using a sauce that cannot handle longer cooking times, cook the meatballs first and add the sauce.
The best way to do it so that they don't dry out is to wet a few paper towels. Wrap them inside in a single layer on a plate and heat for about 2 minutes or until fully cooked and as tender as you'd like. If you want to heat a whole bag of frozen buggers you will likely need to work in batches.
Place your frozen cut of meat in a resealable plastic bag, squeezing out as much air as possible. Fill a large bowl with cold water and submerge the bag in the water. Change the water every 30 minutes to ensure that it stays cold and continues to thaw the meat.
To reheat, place the frozen meatballs in an ovenproof pan or baking dish and cover with foil.Bake at 150°C/300°F for approx.30 minutes, or until hot all the way through.
Almond flour has a nutty taste and a course texture, which makes it an easy sub for bread crumbs. It's also gluten-free, so if you have a sensitivity or diet need, this is a great option.
Almonds, walnuts, pecans, and even pistachios can all work well to provide a nice protein-packed crunch. Nuts won't absorb liquid like panko, and other kinds of bread or cracker crumbs would so that's something to think about when planning your dish.
Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.
A little bit of milk will add moisture to your meatballs. (Many people think it's the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)
Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.
Can I Use Ritz Crackers Instead Of Breadcrumbs? Yes!Ritz crackers are a great substitute for breadcrumbs. They're the perfect substitute in a dish like this, and in meatballs or meatloaf.
A little bit of milk will add moisture to your meatballs. (Many people think it's the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)
To make mac and cheese without milk, the best choice is to find something that has a similar texture and a milk flavor. Things like heavy cream, almond milk, oat milk, yogurt, cream cheese, and even pasta water all work very well in boxed mac and cheese.
Heavy whipping cream: Conventional meatballs call for milk, but heavy whipping cream does the same thing with fewer added carbs. Eggs: Eggs help bind the mixture together. Garlic: I love the flavor from fresh garlic, but you can use garlic powder if you are out.
In our experiment, we found that oat milk didn't curdle in tea or coffee. Oat milk was the only milk in our experiment that didn't curdle or develop a film when it was in coffee.
Egg: A lot of meatball recipes add egg to the mince mixture because it helps to bind the balls together. Breadcrumbs: Breadcrumbs also help to bind your meatballs. If the mince mixture is quite wet, breadcrumbs will help soak up excess moisture so that the balls don't fall apart.
Water: Slowly add water to the mixture before you roll the meatballs. It'll keep the meatballs nice and moist. Some reviewers prefer to use milk. Olive oil: Fry the meatballs in olive oil.
You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.
Oat milk and canned coconut milk are the creamiest dairy alternatives, but rice milk, almond milk, cashew milk, soy milk or hemp seed milk will get the job done, too. Use the same amount you would use when using conventional dairy milk.
If you're wondering about making boxed mac and cheese without milk, such as Kraft mac and cheese, you can do that, too! Simply replace the milk with chicken broth or water, melt in a bit of cream cheese, and you'll still end up with a tasty, cheesy meal.
If you don't want to use plain old butter as a milk substitute, you can try adding a roux to your Kraft Mac and Cheese. You'll just need 1 tablespoon of butter and 1 tablespoon of flour. This will help thicken up the macaroni and it won't change the flavor.
What Do Vegans Use Instead of Heavy Cream? Fortunately, nearly any plant-based milk can be made into a heavy cream substitute. Nut milks, including hemp milk, oat milk, coconut milk and soy milk can all be used as the base for a heavy cream substitute with the addition of the right fats.
Mix one cup of whole milk and a tablespoon juice of lemon to make sour cream replacement. Evaporated milk can be substituted for milk if you don't have any milk. Mix 2/3 cup powder milk with 3/4 cup water and a teaspoon of lemon juice/vinegar to make sour cream.
If you've ever shopped for milk, you've no doubt noticed what our questioner has: While regular milk expires within about a week or sooner, organic milk lasts much longer—as long as a month.
Shelf-stable almond milk has the longest shelf life. If properly stored, it will typically last one to two months unopened and up to 10 days once it's opened and refrigerated.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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