One of the best ways to create both ease in cooking and a lighter grocery budget is to make different meals from similar ingredients. 

Clients often ask what foods I always have on hand and meatballs are on of those foods on the list. They are such a versatile food that you can sneak tons of veggies into and use in a variety of different meals. 

Some of the ways I enjoy meatballs:

+ with a side of roasted brussels sprouts

+ smothered in marinara 

+ with a side of mashed sweet potatoes

+ on top of rice with green onions and coconut aminos

+ in a bowl with tons of veggies and complex carbs 

These meatballs are moist and veggie-loaded and can be made in bulk to eat on for an entire week. Enjoy and post in comments how you enjoy eating your meatballs! 

Rachel's 6-Veggie Cast-Iron Meatballs

1 1/3 lb. organic beef (I used Costco's organic beef that comes in packages of 1.3 pounds)
1/2 cup ketchup
1 T Worcestershire
1 T plain almond milk
2 eggs
1 cup rolled oats
1 cup spinach, diced
3 cloves garlic, minced
1 carrot, shredded
3/4 cup sweet potatoes, peeled and shredded
1 small onion, diced
1/2 cup mushrooms, diced
1 tsp adobo seasoning
1/2 tsp smoked paprika
1/2 tsp pepper
fresh cracked salt (3-4 turns)

*Mix all ingredients together. Roll into meatballs to fill a 9 x 13 in pan or two cast-iron skillets. Bake at 350 for 15-20 minutes. 

Avocado Meatball Salad 

1 cup banzo pasta (or pasta of choice)
3-4 meatballs
2 cups dinosaur kale (destem, roughly chop and sautee in butter or ghee and sprinkle with adobo seasoning; saute until dark green and softened)
1/2 avocado, sliced
crushed red pepper

*Layer in a large bowl in the following order! Enjoy. 

Kale and Feta Meatball Salad

1 cup banzo pasta (or pasta of choice)
3-4 meatballs
2 cups dinosaur kale (destem, roughly chop and sautee in butter or ghee and sprinkle with adobo seasoning; saute until dark green and softened)
1-2 T feta cheese
crushed red pepper

*Layer in a large bowl in the following order! Enjoy. 

Squash and Feta Meatball Bowl 

1 cup banzo pasta (or pasta of choice)
3-4 meatballs
2 cups dinosaur kale (destem, roughly chop and sautee in butter or ghee and sprinkle with adobo seasoning; saute until dark green and softened)
3/4 cup roasted butternut squash or sweet potato cubs (cube squash, add coconut oil + sea salt and roast on a cookie sheet at 350 until soft)
2 T feta cheese
1 T sunflower seeds

*Layer in a large bowl in the following order! Enjoy. 

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