You know what I love about a good meatball other than how delicious and satisfying it is? It is a fantastic food to make in bulk!
I love eating real food, but quite honestly I don’t love standing in the kitchen making real food meals all. day. long. One of the ways I work around that is making large batches of food to either bake or re-heat a day or two later, or freeze for future use.
This meatball recipe makes about 100 meatballs! You’ll definitely have more for later. Of course if you don’t want that many around, cut the recipe in half or quarters.
RECIPE
People are always asking me for my recipe for a meal. Honestly? I don’t use a ton of recipes! I just decide what is for dinner based on what I have meal planned or what is around for food. From there, I throw things together and out comes dinner.
Now, please understand I haven’t always known how to throw food together to make a meal. Toasting up Pop-tarts and pouring cereal was the extent of my skills.
This past Sunday I decided to actually write down how I made these meatballs for you! I am GLAD I did because they were a hit.
- 4 pounds of beef (grass-fed if you can)
- 1 red pepper, diced
- 1 small onion, diced
- 1 cup rice, dry (could also use quinoa, or if you don't eat grains, shredded carrot)
- 2 cloves garlic, pressed
- 1 Tbsp worcestershire sauce (without corn syrup)
- 3 eggs
- 3 Tbsp Italian seasoning
- 1 Tbsp sea salt
- Pepper to taste
- 1/4 tsp red pepper flake
- Start by preparing 1 cup of dry rice. Cook all the way through.
- While rice is cooking, dice red pepper and onion so they are even size. Throw in a saute pan with some olive oil and saute until onion is translucent and pepper is soft. Set aside.
- In a large bowl add your ground beef, garlic, worcestershire sauce, eggs, italian seasoning, red pepper flakes, salt, and pepper. Combine
- Then throw in your cooked rice and sauteed veggie and onion mix. Mix until thoroughly combined.
- Create meatballs, slightly larger than a ping-pong ball.
- I placed them in a 9x13 glass dish and baked at 375* for 30 minutes.
- Enjoy! Best served with some roasted veggies or a big green salad. A little bit of sweet potato on the side would make another great addition.
- If you want to FREEZE for later use. Let them cool, flash freeze, then add to gallon baggies and store in freezer until later.
