• Emergency Meatballs Recipe

    Emergency Meatballs – Paleo & Whole30 | stupideasypaleo.com

    We always have a batch of Emergency Meatballs stashed away in the freezer, and they’ve saved mealtime more than once!

    I’m a firm believer in having emergency protein, soups, or stews on hand in the deep freeze, waiting for those times when life happens and the only viable alternative is calling for pizza. In those moments, being prepared with a batch or two of Emergency Meatballs is priceless.

    What makes these Emergency Meatballs special? Well, it’s sort of that they’re not special. Two pounds of meat means you’ll have leftovers, and the spices / flavor profile is neutral enough that these pair well with just about anything.

    Here’s what you can do with them once you thaw them gently in some simmering bone broth:

    • Chop up and toss into an egg and veggie scramble.
    • Add to a frittata.
    • Dice and serve over a salad with some Paleo Ranch Dressing.
    • Use as the protein in your favorite soup.
    • Pair with tomato sauce and serve over spaghetti squash.
    • Take on the go for portable pre- or post-workout protein.

    The possibilities are virtually endless.

    Emergency Meatballs have helped us with a unique challenge: My husband has histamine intolerance, one of the implications being he can’t eat leftover cooked meat that’s left in the refrigerator. Ever. Meat that’s cooked and frozen right away is fine. For someone who is used to batch prepping meat for a few days ahead, this turned my meal prep upside-upsidedown.

     

    We’ve known about his intolerance for about a year, and balancing how to cook enough meat that doesn’t need to be made fresh with running to the grocery store daily proved to be challenging—that’s saying it nicely with no expletives. I started making and freezing these Emergency Meatballs so he’s got easy protein to toss into any meal, and it took some pressure off.

    If you don’t like beef or pork, feel free to switch up the meats but try to stay away from anything too lean, like ground chicken breast or ground turkey breast. It’ll make for dry, dense meatballs.

    Emergency Meatballs – Paleo & Whole30 | stupideasypaleo.com

    Emergency Meatballs

    Preparation 10 mins 2017-03-29T00:10:00+00:00
    Cook Time 20 mins 2017-03-29T00:20:00+00:00
    Serves Makes about 10     adjust servings

    Ingredients

    • 1 lb (454 g) grass-fed ground beef
    • 1 lb (454 g) ground pork
    • 2 tbsp dried parsley
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp sea salt
    • 3/4 tsp black pepper

    Instructions

    1. Preheat your oven to 400F (204C). Line a baking sheet with foil or parchment paper.
    2. Combine all the ingredients in a large bowl, and mix with clean hands to combine. Don’t overwork the meat because it’ll end up making for tougher meatballs.
    3. Use a rounded ⅓ cup measure to portion out the meat. Gently roll into a ball and place on the baking sheet. Repeat this with the rest of the mixture.
    4. Bake for about 15 to 20 minutes or until the meat is cooked through.

    by

    Emergency Meatballs – Paleo & Whole30 | stupideasypaleo.com
    Emergency Meatballs
    Prep time:
    Cook time:
    Total time:
    Serves: Makes about 10
    Ingredients
    • 1 lb (454 g) grass-fed ground beef
    • 1 lb (454 g) ground pork
    • 2 tbsp dried parsley
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp sea salt
    • 3/4 tsp black pepper
    Instructions
    1. Preheat your oven to 400F (204C). Line a baking sheet with foil or parchment paper.
    2. Combine all the ingredients in a large bowl, and mix with clean hands to combine. Don’t overwork the meat because it’ll end up making for tougher meatballs.
    3. Use a rounded 1/3 cup measure to portion out the meat. Gently roll into a ball and place on the baking sheet. Repeat this with the rest of the mixture.
    4. Bake for about 15 to 20 minutes or until the meat is cooked through.
    Notes
    These freeze well. To thaw, simmer them in broth or pasta sauce until they’ve softened.[br][br]Equipment needed:[br][url href=”http://amzn.to/15KMkcT” target=”_blank”]Parchment paper[/url][br][url href=”http://amzn.to/Hk5ekH” target=”_blank”]Large bowl[/url][br]Rounded 1/3 cup measure[br][url href=”http://amzn.to/1aeNr7r” target=”_blank”]Baking sheet[/url]

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    Emergency Meatballs | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    56 thoughts on “Emergency Meatballs Recipe

    1. How do you store them in the freezer without them getting freezer burn? Or all sticking together? I have horrible results when I try to freeze things ahead of time. Please help!

      1. You have to cook them first, then freeze. That way they won’t stick together. To keep things in the freezer w/o freezer burn, we use a vacuum sealer.

          1. You won’t regret it 🙂 I got one for my birthday in November and use it all the time. For example:
            Buying cheese in bulk and sealing the rest (wills tay good forever)
            Resealing chip bags
            Vaccuum sealing mason jars (attachment was $10 on amazon and is amazing)
            I do freezer dump meals and vaccuum seal them.
            I buy big bags of frozen veggies and seal them in usable portions, makes them easy to grab (there’s only two of us) and no more throwing them out due to freezer burn
            I could go on and on…. It’s one of my “can’t live without” appliances, along with my Instant Pot and my Kitchenaid stand mixer lol

          2. If you don’t want to invest on a vacuum sealer, you can also freeze them in a baking sheets not touching each other and then put them in a ziploc bag. That’s what I do with the strawberries after I clean them.

            1. Great tip! That method is called flash freezing 🙂 When I freeze raw liver for the cat, I do the same thing.

          3. To get as much air out of the bag as possible, you can use a straw at the corner of the bag to suck out as much air as possible.

      2. Without a vacuum sealer, freezer burn is somewhat unavoidable. We don’t have one. As far as preventing the food sticking together, there are a few different ways to handle that issue. First, is to freeze each item (portion) into a small baggie (and try to get out as much air as possible when closing the baggie, which will help but not eliminate freezer burn). It sometimes also helps if you wrap in plastic wrap as tightly as possible first (again, helps with freezer burn but won’t entirely eliminate it). Another option would be to lay the individual items on a flat baking pan and then freeze for a day or overnight. Just long enough to be initially frozen. Then you could put more than one portion into a bag or container. To cut down on freezer burn, again, you would want to wrap as tight as possible with plastic wrap. When I am freezing things that are not conducive to wrapping with plastic wrap (like squash or banana pancakes), I will separate out each one with a small piece of parchment paper. Best of luck!

        1. Before we invested in a vacuum sealer we used to fill the sink (or a big bowl) with water and put the item in a ziplock baggie. Place the baggie in the water up to the ziplock section, this forces the air out, then seal. For veggies you can actually add a small amount of water inside the baggie before submerging. Worked great but my husband loves gadgets so we got the sealer.

      3. cook them but do not “over” cook them. lay them out on a cookie sheet and freeze. Then place all the frozen meatballs into zip lock bags or vacuum seal. Freezing them first on the cookie sheet helps them from freezing together.

    2. Just made these and used a pound of grass fed lamb in lieu of pork. So simple and so flavorful. I did have to cook them a little longer than suggested but other than that, this recipe is a winner!

    3. I like to make hamburger soup. I cook the ground meat, , let it cool, then put it in a big zip lock bag with all the other ingredients and freeze. When I have a busy day it goes in the slow cooker in the morning. Or if I have no supper and it’s 5 o’clock I can cook it on the stove slowly.

    4. I almost always have meatballs in the freezer, but it’s a great idea to make them more generic!
      Speaking of freezing, I made a big batch of your Simple Tortillas and froze them. They froze well and I can take out one or two in the morning to pack with my lunch! 🙂

    5. Made these yesterday and had them with some rice and sriracha sauce – magnificent! Going to make another batch for the freezer this week, really handy for a quick protein hit.

    6. Just put mine in the oven. I’m just going to freeze them….maybe will try one!
      After all they are for emergencies. Next time I think I’ll make them smaller and double the recipe, so I can use them as appetizers. Thanks for the great ideas!

    7. These meatballs are the greatest! Thank you! Everything I make of yours I simply just fall in love with and I tell everyone to make it….lol! You’re doing a great job. Keep it up Steph!

    8. I just made these meatballs tonight. I cooked half of recipe and added it to spaghetti squash. It was enough for two people with hearty appetites. The other half was frozen as patties. Thanks for posting such an easy, practical, and delicious recipe.

    9. I used grassfed ground lamb that was on sale at HEB and ground beef from Costco. I did not have ground onion powder so I used a little bit of fresh minced onion. Turned out great!

    10. Thanks for this recipe and idea- I’m trying to stockpile my freezer and will be making this soon!

      Question- What is the purpose of egg and breadcrumbs that traditional meatball recipes use. Do you notice a difference in taste without these ingredients?

      1. Yes, you can use whatever meat you want. However, I would not use 99% fat free ground turkey because they’ll turn out tough and dry.

    11. I made these but instead of onion powder I cut up a small red onion and mixed it in. After I cooked them I sautéed some zucchini, summer squash, red onion, and green bell pepper in olive oil and mixed them all in a gluten free siracha marinara sauce. It was amazing! I ended up just putting them in small glass containers to have for lunch or dinner for the next few days!

    12. I made these this evening, and they were delicious! I usually tweak recipes, so I added an egg, used 1/2 ground beef & 1/2 pork sausage, added chopped onion and bell pepper, 1 tsp. ground pepper, 1 tsp. paprika & 2 tsp. Italian seasoning. I also baked them for about 30 minutes. I kept checking them to see if they were done. Thanks for posting this.

    13. I just gave these a try last night. They are super quick, but so good! There’s already a batch in my freezer. 🙂
      By the way, I used just beef, and they turned out amazing!

    14. I have these in the oven right now and they smell so good! I didn’t make any changes this time, but may play with different flavors in the future. Also, the meatballs are huge! I might make them smaller next time.

    15. I’ve made this recipe exactly as described twice and both times the flavor was great but came out a little rubbery. What am I doing wrong?? Would love some suggestions!

      1. Probably using meat that’s very lean. I would suggest not using very lean ground meat. You’ll have better results if you stick to 90% or fattier. Also, if you overmix the meat, it will get tough. Try not to overmix.

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