Active Time

　　45 minutes

　　Total Time

　　1 hour

　　This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they’re ready to cook at a moment’s notice.

　　

Ingredients

Makes about 75

　　2 cups coarsely torn white sandwich bread (from 2–3 slices)

　　1 1/2 cups whole milk

　　3 lb. ground beef

　　1 lb. sweet Italian sausage

　　4 large eggs, beaten to blend

　　1 1/2 cups finely grated Parmesan

　　2 tsp. kosher salt

　　Extra-virgin olive oil (for greasing)

　　

Step 1

Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.

　　

Step 2

Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).

　　

To serve immediately:

Step 3

Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong–size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.

　　

Step 4

Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8–10 minutes.

　　

To freeze to serve later:

Step 5

Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong–size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.

　　

Step 6

To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10–12 minutes.