Another freezer meal for you today! These Paleo Mini Meatballs are a meal that anyone will enjoy.
Lately I’ve been looking for the most time efficient ways to eat Paleo. Why? Because even though I love spending time in the kitchen, some nights I’d rather not have to cook and clean. Then I have more time for studying and sleep. (I REALLY need my sleep!) These Paleo Mini Meatballs have become a wonderful way to prep ahead, and avoid another night of dirty dishes.
As a child I wasn’t much of a meatballs and spaghetti girl. My parents made it once a week, and I always passed on it. Instead I ate pizza or chicken tenders (I’d say I’ve come pretty far from then!) When I started eating meatballs again, I realized I liked a mixture of meats better than just ground beef. So these meatballs are made with half pork, half grass-fed beef.
How do I prep these? On the weekend I’ll make a tray and freeze them in Ziploc bags, in either individual packs of 3-5 meatballs or of 10 meatballs. Then I can take them out the night before I want to eat them, and let them defrost! I serve them with a store-bought red sauce made without added sugar. I haven’t gotten to make my own red sauce yet, but you can find some decent brands without tons of sugar.
These Paleo Mini Meatballs are also great to bring for lunch packed in a thermos. I enjoy them cold as well as hot. Serve these with spaghetti squash or other veggies. ENJOY!
- 1 lb ground pork
- 1 lb ground beef
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- Salt and pepper, to taste
- Preheat oven to 350F.
- Add all ingredients to a large bowl and combine by hand.
- Line a cookie sheet with aluminum foil.
- Form meat into small meatballs and place on foil. It should make 2-3 dozen, depending on the size.
- Bake for 20 minutes on 350F.
- Serve with red sauce and spaghetti squash. Enjoy!
- Can be frozen for up to 3 months!