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Make-Ahead Meatballs

These meatballs feature fresh bread that gives them a stuffing essence and texture. Herbs provide lots of flavor, and they can be made ahead and baked off when timing is right.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 Balls
Author Kath Younger


  • 1.5 cups fresh breadcrumbs about 2 slices of bread, crumbled
  • 1 pound of ground beef
  • 2 eggs beat
  • 10 ounces of frozen spinach thawed and squeezed of water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic gold or 1 clove crushed garlic
  • 1/3 cup fresh herbs chopped, such as oregano and basil


  • Preheat oven to 425*.
  • Mix everything together in a big bowl with clean hands and form into 20 balls.
  • Line a sheet pan with aluminum foil and arrange meatballs.
  • Bake for 25 minutes, or until tops are brown and middle is done per a meat thermometer.