Homemade freezer meatballs are perfect for batch prep. You can double or triple the recipe and make a whole lot of veggie-loaded meatballs at one time. Then, simply cook from frozen for healthy, homemade, and delicious meatballs! I’m sharing the full how-to freeze meatballs instructions + how to cook from frozen as well.
In a large skillet, heat avocado oil on medium heat. Then add the onion and celery. Sauté for 4-5 minutes, until the onions are a little translucent. Add the garlic for 1 minute to cook and remove from heat.
In a large bowl combine the beef, egg, onion mixture, oat flour, Worcestershire sauce, sea salt, pepper, and allspice. Mix well and form meatballs with your hands (about 2-3 tbsp mixture for each meatball).
To freeze meatballs, line a baking sheet with parchment paper, and as you roll the balls out, place them on the parchment-lined baking sheet, making sure that they do no touch. Freeze the meatballs, and when fully frozen, transfer them into a freezer bag. Label it and date it, and your meatballs are good for up to 6 months!
To cook from frozen: Frozen meatballs go great from the freezer into a crockpot. Top with your favorite sauce and cook on low for 5-6 hours. I find frozen meatballs actually hold together better in the crockpot than fresh. You can bake them for 30-35 minutes at 375 degrees F until fully cooked as well.
This recipe makes a 2 lb batch of freeze meatballs. You can easily double or triple the recipe to make an even larger batch at one time.