Simple Make-Ahead Meatballs

Meatballs are a super-easy weeknight dinner or appetizer for a crowd, but most pre-made versions are full of flour, breadcrumbs and unwanted additives. When you have an hour, make a batch or double batch and freeze them, then pull out just the right number for last-minute guests or a busy evening’s meal. For this version, I’ve used ground chicken and served with Curry Lime Mayo. You can also try beef with a good-quality store-bought red sauce and a bit of grated parmesan, a barbecue sauce for dipping or even a buffalo sauce with blue cheese sprinkled on top.


  • 2 pounds ground beef, chicken or turkey
  • 1 onion, minced
  • 1 tablespoon garlic, minced
  • 1 egg
  • ½ cup almond flour
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper


Preheat oven to 400° F.

Combine all ingredients in a large bowl and mix with hands.

Using a medium-sized cookie scoop, scoop meatballs onto 2 parchment-lined baking sheets.

Bake for 20 minutes, switching from top to bottom rack after 10 minutes.

Allow to cool slightly and immediately transfer to a gallon-size plastic zippered storage bag.

Place flat in freezer and store, tightly sealed, for up to 3 weeks.

To thaw meatballs, place in refrigerator for several hours or overnight, and warm in microwave.

Alternately, toss meatballs in a skillet over medium heat with a small amount of coconut or olive oil, just until warmed through.

Recipe and photo by Angela Sackett |