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Musing Aloud

Pam's thoughts on writing and life

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Here's an easy meatball recipe.  These are one of my new go-to favorites.  Not only are they easy to make, they taste great and they're perfect for freezing.  I make them up, eat some one night, then throw the rest in a ziploc bag and put in the freezer for quick lunches/snacks.  It only takes a minute on the microwave defrost cycle and then 30 seconds on high to heat them up.

Make Ahead Meatballs (Paleo, Gluten Free, Whole 30)

servings 24 meatballs

2 pounds ground beef
1 pound ground pork
4 cloves garlic, minced
1 egg
1 tablespoon chopped fresh parsley
1 Tablespoon dried oregano
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes (optional)

×          Preheat oven to 400 degrees.  Line two baking sheets with foil, set aside.
×          Combine all ingredients until well mixed.  Shape mixture into equal sized balls, about 2 tablespoons each (I used an ice cream scoop for easy portioning).  When shaping balls, don't pack them too tightly or they may become tough.
×          Arrange on the lined baking sheets, about 12 per sheet.  Bake in oven for about 20 minutes, or until cooked through.
×          Can serve right away or freeze for later. Allow to cool completely before freezing. After cooling, separate into desired portions and seal in freezer bags or food saver bags and freeze.

Note: If you don't care for the taste of oregano, they still taste good without it.  I don't use the red pepper flakes, either.

Recipe courtesy of Fox and Briar