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–+ servings
Batch Italian Meatballs
Victor Eskew

Savory Meatballs (Batch Base)

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Versatile Italian-seasoned meatballs made in batches for multiple uses. Works for spaghetti and meatballs, meatball subs, Swedish meatballs, sweet and sour meatballs, or any recipe calling for cooked meatballs. One 5lb batch yields four 1lb portions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 50
Course: dinner, Lunch
Cuisine: American
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Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 4 large Eggs
  • 2 ½ cups Whole Milk
Seasonings
  • 2 tablespoon Salt, Morton Coarse Kosher Salt Morton brand
  • 2 tablespoon Garlic minced
  • 1 tablespoon Dried Thyme
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Black Pepper ground
Meat and Binders
  • 5 lb Ground Beef 80/20
  • 5 cups Bread Crumbs plain or Italian-style
  • ½ cup Parmesan Cheese grated
  • ½ cup Pecorino Romano Cheese grated

Equipment

  • Stand Mixer
  • Large mixing bowl
  • Whisk
  • Half-Sheet Pans
  • Parchment Paper
  • Aluminum foil
  • Vacuum Seal Bags

Method
 

Prep
  1. Preheat oven to 350°F.
  2. Line 4 half-sheet pans with parchment paper or aluminum foil.
  3. In a large mixing bowl or stand mixer, whisk together the eggs and milk.
  4. Add the salt, garlic, thyme, oregano, and pepper.
  5. Whisk until seasonings are distributed and the salt is mostly dissolved.
Mix
  1. Add the ground beef in 1 lb increments while mixing on slow speed.
  2. Add breadcrumbs gradually, followed by both cheeses.
  3. Mix until thoroughly combined, about 2-3 minutes.
Shape
  1. Portion into your preferred size.
  2. Roll between your palms to form smooth balls.
  3. Arrange on the lined sheet pans with space between each one.
Cook
  1. Bake for 30-35 minutes until internal temperature reaches 165°F.

Notes

These meatballs are intentionally seasoned with Italian herbs (thyme and oregano) but remain versatile enough for multiple cuisines. The mild seasoning works for traditional Italian spaghetti and meatballs, meatball subs, Swedish meatballs with cream sauce, or sweet and sour meatballs. Meatballs are baked just until cooked through (not crispy) so they can be crisped during reheating if desired. For crispy exterior: pan-fry or deep-fry from thawed state in 350°F oil for 3-4 minutes. For traditional Italian: reheat in oven then simmer in marinara for 10 minutes. Meatball size is personal preference - smaller for appetizers or subs, larger for entrees.

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