Freezer Meatballs are easy to make, SO good, and extra convenient for busy weeknights!
Preheat your oven to 400°F. Line 2 rimmed baking sheets with foil and lightly grease.
Add ground beef and sausage and use your hands to mix well. Form 1 1/2-inch/ 1.5-ounce meatballs and place on baking sheets, 16 to a sheet for 32 total. Bake meatballs for 10 minutes, swap top and bottom trays (if baking both at the same time) and bake for an additional 10 minutes, or until meatballs are no longer pink inside/have an internal temperature of 165°. Serve and enjoy or freeze.
*If you don't have Italian seasoning, you can use 1 additional teaspoon oregano, 1 teaspoon basil, and 1/2 teaspoon crushed rosemary.
*If you don't usually cook with/buy Italian sausage, you can generally find packages of it near the hamburger in the butcher department. To remove the casings, you can make a shallow slice down the sausage lengthwise and peel it off, or just squeeze the sausage until it bursts out the top or bottom and squeeze the meat into the bowl.
To Freeze: Cool meatballs completely and transfer to a freezer bag. Remove as much air as possible and freeze. Use within two months.
To Reheat (from frozen):