Meatballs
Great meatballs. Note: the recipe is enough to make 140 meatballs but can easily be halved or quartered. I usually do a quarter batch which makes about 45-50.
Great meatballs. Note: the recipe is enough to make 140 meatballs but can easily be halved or quartered. I usually do a quarter batch which makes about 45-50.
- 1/2 cup parmesan cheese grated
- 1 tablespoon black pepper
- 2 teaspoons italian seasoning
- 1/2 cup nutritional yeast
- coconut oil cooking spray
- 3/4 cup egg whites
- 4 level cups frozan diced okra
- 1/2 cup vinegar, apple cider balsamic is good too
- 1 6 oz tomato paste
- 4 teaspoons salt mineral (like himalayan pink
- 6-8 cloves garlic, minced or 3 to 3/12 teaspoon garlic powder
- 5 teaspoons onion powder
- 5 teaspoons just gelatin
- 1/3 cup rolled oats or thm baking blend
- 8 pounds ground meat beef or turkey
- 1 bunch parsley stems removed, finely diced
- water w/ splash of soy sauce or chicken broth for simmerin
- Carbohydrate 11.2853313259993 g
- Cholesterol 1.83333333566935 mg
- Fat 1.85885951538746 g
- Fiber 4.55255904846455 g
- Protein 11.9805875071091 g
- Saturated Fat 0.542556910279355 g
- Serving Size 1 1 Serving (683g)
- Sodium 94.0660972717187 mg
- Sugar 6.73277227753473 g
- Trans Fat 0.416568264162329 g
- Calories 103 calories
Step-by-step
- Preheat the oven to 400 degrees. Spray 4 large rimmed baking sheets with coconut oil (or just use 2 pans if that is all you have, as you have to cook a couple of batches anyway. Your oven may not hold two big cooking sheets).
- Place the okra in a food processor and process until it forms a powdered snow (or appears as broken down as possible). Stop the processor and push the okra back down into the blades with a spatula a couple of times, then run it again to make sure to get it all processed (this is a job with some processors). Add the vinegar, tomato paste, salt, garlic, onion powder, pepper, gelatin, baking blend or oats, Parmesan, nutritional yeast, Italian seasoning and egg whites. Process well until it forms a paste. (With some processors you have to keep stirring it up to be sure you get all the okra in it).
- Put the ground meat in a large bowl and add the processed paste and parsley. Mix with your hands until well combined. Form the mixture into balls (just a little smaller than golf balls), and place them on your baking sheets about 1/2 inch apart. Spray the tops of the balls with coconut oil spray (this is important).
- Bake for 10 minutes (doing this causes a faux sear), then pour about 1 cup of seasoned water or broth into each pan to cover about 1/3 inch of the pan depth - this keeps the meatballs moist for the rest of the cooking time. Reduce the oven temperature to 350 degrees and finish baking them for another 20 - 25 minutes. You may have to do a couple batches of meatballs to get them all cooked.
- Once cooled, leave out how many meatballs you want to use for your week and place the rest into baggies and freeze. For two people, about 15-20 meatballs will work. For family servings, you will need 30-40.
My Easy Weeknight Meatball Recipe
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. My kids are picky eaters, and let's be honest, sometimes I just don't have the energy for elaborate recipes after a long day at the office. That's why I've developed this simple meatball recipe, perfect for weeknight dinners and even meal prepping. It's adaptable, flavorful, and most importantly, it saves me time!
These meatballs are incredibly versatile. They're delicious served over pasta with marinara sauce, nestled in a comforting bed of creamy polenta, or even used as a quick and satisfying addition to a hearty salad. I love using them to build quick lunches for myself during the week. The best part? They freeze wonderfully, so I can make a large batch on the weekend and have easy, healthy meals ready for the entire week. I usually make a quarter of the recipe, which is enough for my family of four, but it's great to have leftovers for meal prep too.
Ingredient Notes: The recipe calls for a few things you might not always have on hand, such as nutritional yeast and okra. Nutritional yeast adds a cheesy, savory flavor, and don't worry about the okra, it makes the meatballs unbelievably tender and moist! I use frozen okra to make the process even quicker and easier. The gelatin helps create a nice bind, but if you are vegetarian, you could replace it with chia seeds or flaxseed meal. If you aren't used to using okra in a dish like this, don't be afraid to try it out. The results are well worth the effort.
Cooking Tip: Baking the meatballs first for 10 minutes gives them a lovely sear, and then adding broth to the pan during the rest of the baking time keeps them super moist. Don't be afraid to experiment with different broths - chicken, beef, or even vegetable broth all work great. Adding a splash of soy sauce will also enhance the flavor nicely! Also, remember to let the meatballs cool completely before freezing. This will prevent them from sticking together in the freezer.
Meal Prep Magic: This is my absolute favorite part of this recipe. I usually prepare a large batch on a Sunday and portion it out into freezer bags, making it super easy to grab a quick and healthy meal throughout the week. Simply thaw and heat, and in under 15 minutes, you've got a delicious and nutritious dinner ready to serve. These meatballs can easily be added to any recipe where you are using ground meat. Think meatloaf, chili, and even tacos!
Beyond the Basics: This basic recipe is a fantastic starting point for endless culinary adventures. Feel free to get creative and add your own favorite spices and herbs. A dash of red pepper flakes for a kick, some dried oregano for an earthy touch, or even a sprinkle of fresh herbs like basil or parsley before serving can elevate the flavor profile. You can even experiment with different types of ground meat – ground turkey or a blend of beef and pork would work wonderfully.
A Simple Weeknight Solution: In the whirlwind of busy schedules and demanding careers, it's easy to let healthy eating fall by the wayside. This recipe is a testament to the fact that delicious and nutritious meals don't have to be complicated or time-consuming. It's a quick, easy, and affordable way to nourish my family without sacrificing flavor or my sanity. Try it out and let me know what you think!
