One of the keys to my success with eating real food is doing my food prep in advance. I usually prepare foods on Sunday so that during the work week my lunch is a no-brainer. One of my favorite things to prepare ahead of time are meatballs. Here are two different meatball recipes I use. I prepare these and then package them in single serving sizes. When it’s time to pack my lunch I bring greens, veggies and a serving of meatballs. Easy peasy.
Turkey Meatloaf Muffins
(the original recipe was from Bodybuilding.com)
- 2 lbs ground turkey (or chicken)
- 3 egg whites
- 1 cup quick cooking oats
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 2 tsp dry yellow mustard
- 2 tsp black pepper
- 2 tsp chipotle pepper spice
- 1 tsp salt
- 2 tbsp garlic powder (2 cloves minced)
- 1 small onion (finely chopped)
- 2 celery stalks (finely chopped)
Preheat oven to 375 degrees.
Spray muffin pan with canola or olive oil.
Mix all your ingredients together in one large bowl.
Roll the mixture into balls and place in muffin pan.
Bake for 40 minutes.
Makes 12 muffins.
Serving Size: 2 muffins
- 1 lb grass fed ground beef
- 1 large egg
- 1/2 of a red bell pepper finely diced
- 1/3 cup green onion, chopped
- 1 medium sized jalapeno, seeded and finely diced
- 1/4 cup packed fresh cilantro, chopped
- 11/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 2 teaspoon dried oregano
- 1/2 teaspoon garlic granules or powder
- 1/4 cup flour
- 1 1/2 teaspoons coarse sea salt
- 1/2 teaspoon cracked pepper
- Optional:1/2 cup aged raw goat cheddar, grated (or any cheese really)
Preheat the oven to 350 degrees and grease a large cookie sheet or line with parchment paper. Add everything to a large bowl and gently mix till well combined. Make golf ball size meatballs out of the meat mixture and place them about 1 inch apart on the prepared cookie sheet. Bake in the oven for about 20 minutes or until the internal temperature of the meat balls reaches 165 degrees.