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Let's Get Cookin'

Ultimate Meal Prep Meatballs

  • Author: Stacie Hassing
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 20 meatballs (5 servings) 1x
  • Cuisine: Whole30, Paleo, Egg-Free

Ingredients

  • 1 lb. lean grass-fed beef or bison (may sub ground turkey or chicken) 
  • 1 ½ tsp. olive oil or avocado oil
  • 1 cup mixed vegetables, finely diced (such as mix of onion, carrots, green peppers) 
  • 2 handfuls of spinach, chopped
  • 2 Tbsp. almond flour (or flour of choice*)
  • 3 Tbsp. Tessemae’s Organic Creamy Ranch Dressing (or dressing of choice**) 
  • 1 tsp. garlic powder
  • 1 tsp. dried herbs (such as dried Italian seasoning)
  • ½ tsp. salt
  • ¼ tsp. black pepper

Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside. 
  2. In a skillet over medium-high heat add the oil. Once the oil is hot, add the vegetables, and spinach. Sauté until vegetables are tender. Remove from heat. 
  3. In a medium bowl combine all of the ingredients including sauteed vegetables. Mix well. 
  4. Form into 18-20 meatballs and place on prepared baking sheet. 
  5. Bake in the oven for 12-15 minutes.

Notes

*For nut-free use cassava flour, gluten-free flour blend (not whole30) or 1 Tbsp. of coconut flour.

**For egg-free use an egg-free dressing such as Tessemae’s Classic Italian or Ranch Vinaigrette.

Nutrition

  • Serving Size: 1/5 of recipe (4 meatballs)
  • Calories: 250
  • Sugar: 1 g
  • Sodium: 375 mg
  • Fat: 17 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 20 g