Make-ahead sheet-pan meatballs for easy weeknight dinners

Ingredients for Make-ahead sheet-pan meatballs

• 240 g white sandwich bread, coarsely torn (from 2–3 slices)

• 360 ml full-fat milk

• 1350 g minced beef

• 450 g sweet Italian sausage

• 4 large eggs, beaten

• 150 g finely grated parmesan

• 10 ml kosher salt

• extra-virgin olive oil, for greasing

How to make Make-ahead sheet-pan meatballs

1. Place the bread in a large bowl and pour the milk over it. Let it sit for about 5 minutes, or until moistened. Squeeze the bread with your hands to remove excess milk, then discard the milk. Tear the bread into pea-sized pieces and return them to the bowl.

2. Add the minced beef, sausage, eggs, Parmesan, and salt to the bread. Using your hands, gently mix until evenly combined, taking care not to overmix.

3. Arrange the oven racks in the upper and lower thirds and preheat the oven to 260°C (fan oven 240°C). Lightly coat three rimmed baking trays (46x33 cm) with oil.

4. Fill a small bowl with cool water. Moisten your hands and roll the meat mixture between your palms into balls about the size of ping pong balls (approximately 4 cm in diameter; each weighing about 35 g), moistening your hands as needed. Arrange the meatballs 1.5 cm apart on the prepared trays.

5. Roast the meatballs in the oven, rotating the trays from top to bottom halfway through, until lightly browned and cooked through, approximately 8–10 minutes.

6. Line two rimmed baking trays (46x33 cm) with baking parchment. Fill a small bowl with cool water. Moisten your hands again and roll the meat mixture into ping pong-sized balls, placing them 0.5 cm apart on the prepared trays.

7. Freeze the meatballs on the trays until firm, about 1 hour. Transfer the frozen meatballs to an airtight container or resealable freezer bag and freeze for up to 3 months.

8. To cook the frozen meatballs, preheat the oven to 260°C (fan oven 240°C). Lightly coat a rimmed baking tray with oil. Transfer the desired amount of frozen meatballs to the prepared tray and roast, turning once halfway through, until lightly browned and cooked through, 10–12 minutes.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.