Dinner in my house is always something up in the air.
Some weeks I’m amazing at it – its prepped every night, and some weeks its open the refrigerator and throw something together, or I have a ton of stuff in the freezer that’s ready to defrost and be eaten.
We are moody eaters in my house. All of us – shhh dont tell Asaf (I always accuse him of this), the difference is that I make the menu 
.
The other day at carpool, I had about 15 kids surrounding our car because they were so excited to see Olaf (our maltipoo) and boy was he excited to see them! That turned into my daughter having a playdate and her friend came with a few of her sisters who wanted to have a playdate with the dog!
So… I ended up serving dinner to all 5 kids. And it was a good thing I had meatballs in the freezer! I pulled out a few containers, made a garden salad, and cooked up some Rotini chickpea pasta.
They can be eaten fresh or stick them in the freezer for when you need them.
Additionally – it can be used as a sloppy joe or meat-sauce. If you have extra sauce – its great to hold onto and add to your next batch of meatballs or as a sauce for chicken!
In Health Zelda
Meatballs
Ingredients
- 2 lbs Ground Beef (I prefer to get extra lean)
- 6 cloves Garlic
- 2 cans Tomato Sauce 28 oz. each
- 1 tbsp Hot Sauce
- 1 cup Panko Crumbs (I use gluten free)
- 2 Eggs
- 1 Onion
- 2 Peppers
- 1 tbsp low sodium Soy Sauce
- 4 cup low sodium Vegetable/Chicken Broth
- 1 glug Seltzer (about 1.5 tbsp.)
- Salt and Pepper
Instructions
- Slice the onions and put them in a 8-quart pot with 1 teaspoon of olive oil. While they are sautéing, dice up your garlic and throw it in.
- Slice the peppers and add them to the pot. Keep stirring and leave it on a medium to low flame.
- After 7 minutes add the cans of tomato sauce, soy sauce, hot sauce and broth. Let that cook for 20-30 minutes.
- In the meantime mix the ground beef with the panko crumbs, eggs, dash of s&p, and the seltzer. Form into balls.
- When the tomato sauce is ready - add the meatballs to the sauce.
- Let cook for 15 minutes
- Cool completely before freezing
