Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.
Icons do not reflect ingredients.
I’m willing to bet that for many of us, spaghetti was a staple meal in our youth. It’s fast, easy, and filling so it’s usually a go-to for busy moms who just want to get food on the table with little effort.
One of the roadblocks for those switching from the Standard American Diet to a clean eating lifestyle like paleo is finding simple recipes that require minimal effort and don’t cost a small fortune.
As a mom who needs to feed 3 kids every night I am well aware of this problem.
Ready-Made Freezer Meatballs
I love to have ready-made food in the freezer so I can just throw it in the oven to reheat and eat. My favorite thing, aside from these meatballs, to make in bulk for freezing is the chicken nuggets that I use in our Takeout Orange Chicken and Sweet & Sour Chicken. If I don’t feel like making the sauce to go with it, we eat the nuggets with Honey Mustard Dip and a quick side salad. Done!
These Italian meatballs freeze perfectly and reheat quickly so you can be eating in no time. I like to make a triple batch so I always have some on hand. If you don’t have time to make a batch of homemade Paleo Spaghetti Sauce, our favorite fallback is Thrive Market’s Roasted Garlic Tomato Sauce.
- 1 lb Ground Beef
- 1 lb Ground Pork Sausage we use Jimmy Dean
- 2 large Eggs
- 1 Tbsp + 1 tsp Dried Minced Onions
- 1/3 cup Pork Panko finely ground pork rinds
- 3 cloves Garlic minced
- 1-1/2 tsp Salt
- 1 tsp Ground Black Pepper
- 1 tsp Italian Seasoning
- 3 Tbsp Grated Parmesan Cheese fresh, not shelf stable (optional, omit for dairy-free)
- 1-2 cups Paleo Spaghetti Sauce
- Fresh Mozzarella optional, omit for dairy-free
Preheat oven to 425°F. Line a rimmed baking sheet with foil and set aside.
Combine all ingredients, except spaghetti sauce and mozzarella, in a large bowl. Combine (with a spoon or your hands) until completely combined and evenly mixed.
Using a small cookie scoop (approx. 1 Tbsp in volume), scoop the meatball mixture into balls and roll to smooth with your hands. Place on the prepared baking sheet, almost but not quite touching.
Bake in the preheated oven for 15-18 minutes, or until cooked through (if you press down on them, they will feel firm, not squishy).
Remove from oven and transfer meatballs (with a slotted spoon) to an 8x8 baking dish. Cover with spaghetti sauce and add mozzarella on top (if using). Put back in the oven and bake, uncovered, until sauce is heated through and cheese is melted and slightly browned, about 5 minutes.
Serve hot with a side salad. Leftovers can be stored in an airtight container for up to a week.