Cynthia’s Freeze Ahead Beretta Meatballs

Prep Time
10 Minutes
6 People


  • 2 lbs organic ground Beretta beef
  • 1 egg, beaten
  • 1/4 cup milk
  • 2 TB worcestershire
  • 1/4 cup panko
  • 1/4 cup freshly shredded parmesan cheese
  • 2 TB fresh parsley, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon oregano
  • 1 teaspoon fresh shredded basil (dry is okay for a substitute)
  • 2 cloves of crushed garlic (feel free to add more if you’re a garlic lover like me!)
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste


  1. In a large bowl, combine all the ingredients together, and use your hands to really work it all in.
  2. Line a large baking sheet with parchment paper.
  3. Start making golf ball sized meatballs and layout on your baking sheet
  4. Once you have rolled all the meat out, place the baking sheet in the freezer for about 2 hours, until meatballs feel firm.
  5. Transfer the meatballs into bags and freeze until you’re ready to enjoy them! I recommend reheating them at 350 degrees for 15-20 minutes. They will last in the freezer for up to a year.

Buon Appetito,


About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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