Big Batch Speedy Square Meatballs

Big Batch Speedy Square Meatballs

Carol Harrison Healthy Lunch Ideas, Recipes, Time and Money Savers Leave a Comment

I love this clever time-saver for making beef meatballs to tuck into the freezer for school lunches.

Beef meatballs ingredients

When lean ground beef goes on sale, I’ll happily tuck away these vegetable-beef meatballs into the freezer to use in school lunches for subs, soups, wraps, pizza or pasta. And now I have a genius way to get it all done faster.

Give this no rolly-polly step speedy square meatball method a go!

OK I’ve shared a time saver with you. Now it’s your turn!

What time-saving tricks do you count on to make packing healthy school lunches faster?

If it works for you it will likely work for someone else too.




Big Batch Speedy Square Meatballs
Prep time
Cook time
Total time
Dietitian’s Tip: 60% of kids don’t eat enough vegetables and fruit so adding shredded vegetables to every day foods that kids already enjoy helps.

Kids Cook!* With your supervision your child can wash, peel and grate the carrot and attempt a fine dice with the onions too –get the swim goggles out! Remind your child to set a damp tea towel beneath the cutting board to prevent it from slipping on the counter.
Recipe type: Big Batch Cooking
Serves: Makes 72 1 inch (2.5 cm) meatballs
  • 2 lb (1 kg) lean ground beef
  • 2 eggs, lightly beaten
  • 1 cup (250 mL) dry bread crumbs (preferably whole wheat)
  • ⅔ cup (150 mL) EACH finely grated carrot and finely diced onion
  • 1 tbsp (15 mL) Worcestershire sauce
  • ½ tsp (2 mL) EACH salt and pepper
  1. Preheat oven to 350°F (180°C) and spray two foil-lined baking trays with canola oil
  2. Divide the meat mixture in half. Form each half into a big flat patty about an inch thick and place one on each tray
  3. Press a knife into each patty to form a 6 x 6 grid that makes 36 1x1 inch squares but don’t cut all the way through
  4. Bake in 350°F (180°C) oven until a digital thermometer inserted at the centre of the pan reads 160°F (71°C) (about 15-20 minutes)
  5. Once cooked and cooled they break apart easily
  6. No rolly-polly step. Genius.
Did you know? Meat may look cooked but that doesn’t mean all the bacteria are killed. Use a digital thermometer to check meat for doneness.

Tips for freezing meatballs:
• Lay cooled meatballs flat in freezer bags so they’ll freeze individually and thaw quicker too;
• Minimize freezer burn. Press air out of the bag before closing;
• Label with a “use by” date. For meatballs that’s within 3 months.
• Thaw meatballs in the fridge.

*These ideas are meant as a guide only. You know best what your child can safely manage. Make sure they understand your rules for working in the kitchen safely and always supervise kids in the kitchen.



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