This single big batch meatball recipe magically* morphs into three of your favourite meals**

*Some assembly required. **Spaghetti and soup and subs this way!

*Some assembly required. **Spaghetti and soup and subs this way!

(Photography by: David Bagosy, Styling: Melissa Direnzo)

Anyone who makes meals for their family or batch-cooks for lunches knows the value of making a big batch of anything. However, we’re hard-pressed to think of anything that comes together this easily and results in comfort food this beloved:

Meatball Sub

Spaghetti and Meatballs

Meatball Soup with White Beans and Greens

Not only that, you can brown, bake or cook off these meatballs in sauce, or freeze a batch for your future, lucky, lucky self. We can definitely roll with this.

Big Batch Meatballs

By Josie Malevich

The flavours in this big batch of meatballs are all purpose so the serving possibilities are endless. Simmer in barbecue sauce or use to make hamburger meatball sliders for an easy appetizer. Add to stews, casseroles, pastas, stir fries, pizzas, tacos or kebabs for hearty main dishes. Pan fry with potatoes for a meatball breakfast hash or even use on top of your favourite power bowl or salad for a quick lunch.

Stock the freezer with this big batch of meatballs on the weekend so you can make quick and easy weekday dinners.


  • 2.2 lb (1 kg) lean ground beef
  • ½ cup dry bread crumbs
  • 2 eggs
  • ¼ cup grated onion
  • 2 cloves garlic, minced
  • ¼ cup finely chopped fresh parsley
  • ¼ cup olive oil, divided
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp chili flakes, or to taste


Gently mix together the ground beef, bread crumbs, eggs, grated onion, garlic, parsley, 2 tablespoons of olive oil, tomato paste, Worcestershire sauce, oregano, salt and pepper.  

Roll into large (2 tablespoon) meatballs, medium (1 tablespoon) meatballs and/or small (1/2 tablespoon) meatballs. Cook in one of the following three ways.

To bake: Preheat oven to 400F degrees. Place the meatballs on parchment paper-lined baking sheet and drizzle with the remaining oil. Bake until cooked through, about 10 to 20 minutes depending on the size.

Alternatively, cook (and brown) on the stovetop: Heat the remaining oil in a large skillet set over medium heat. Cook the meatballs in batches until cooked through, about 8 to 12 minutes, depending on the size.

Or, cook in sauce: Roll the meatballs in the remaining oil. Add them to a simmering sauce, cover and cook for 15 to 20 minutes or until cooked through and tender.

To freeze cooked, meatballs (without sauce): Place cooked and cooled meatballs on a clean parchment paper-lined baking sheet until completely frozen, about 2 to 3 hours. Then add to airtight containers and freeze for up 3 to 4 weeks.

Servings: Makes about 36 medium-sized meatballs


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