I admit it. I love me some meatballs! They are so easy to grab when you need a snack…or when you’re really hungry and need about ten. It’s built in portion control – or  portion “out-of-control”. I usually make mine in cupcake tins. It’s easy to clean up, I don’t have to worry about them falling off the pan when I carry it to the oven, and no greasy stuff leaks out over everything. It helps me make them a more uniform size, as well. But you don’t have to do that…it’s just my way.

The following meatball recipes are great because they are all different: Thai, Mediterranean, spicy, slightly sweet. You can also use any meat you wish with any of them. Don’t like ground chicken? Just sub ground turkey or ground beef. They’ll still be great! Serve over pasta, rice, cauliflower rice, quinoa, or even as sandwiches.  (If you use very lean meat, you may want to add an extra egg to keep them moist. )

Welcome to my favorite meatball recipes! Let me know which ones are your faves!

Meatball Zucchini Skillet

You can sub any veggies you like with this one!

 Grocery List:

• Butter or Coconut Oil (You can sub what you like. She mentions grass-fed butter – I like Kerry Gold.)
• 1/2 large vidalia onion
• 1 pound grass-fed ground beef (if using lean beef you may need to add an egg to hold the meatballs together)
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp Italian seasoning
• 2 medium zucchinis
• 2 medium tomatoes
• sea salt and pepper to taste

Directions:

1. Put your skillet on medium-high heat.
2. Then dice your onions and add them to the skillet with 1-2 tbsp of butter. Saute for around 5 minutes until translucent.
3. While the onions are cooking take your grass-fed ground beef and roll them into small 1 1/2 inch balls (we came up with about 20). Add the meatballs to the pan and cook for around 10 minutes, stirring them occasionally, flipping them over to get even cooking, and adding any additional butter if needed to prevent sticking (<< we didn’t need any since our beef had a higher fat content, but if you are using lean ground beef the extra butter may be necessary).
4. When the beef is cooking wash and dice up the zucchini and tomatoes. Add those to the skillet next along with the seasonings.
5. Place a lid over the skillet and reduce to medium heat. Cook for around 5 minutes then remove the lid, stir and put it back on top of the skillet. We cooked the beef and vegetables for another 5 minutes or so until tender, but keep checking them to see when they are done for you.
6. Finally plate up some of the meatballs and vegetables topping with salt and pepper as desired.

From: Eating 4 Balance

30 Minute Clean Thai Turkey Zucchini Meatballs

I like really spicy food, so I add Sriracha to the sauce. Sometimes even to the meatball mixture.

 Grocery List:

• 2 lbs ground turkey, extra lean
• 1 cup zucchini, shredded & liquid squeezed out
• 1 tbsp fish sauce
• 1/4 cup green onions, finely chopped
• 2 tbsp basil, finely chopped
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 1 tsp red curry paste
• 2 tbsp coconut milk, light (canned)
• 1/8 tsp hot pepper chill flakes
• Cooking spray (She uses Misto)

• 1 + 1/2 cup coconut milk, light (canned)
• 3 tbsp tomato paste
• 1 tsp red curry paste
• 1 tsp fish sauce
• 1/8 tsp hot pepper chili flakes, or to taste
• 5-6 kaffir lime leaves (optional)

Directions

1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Preheat large, 12″ or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.

BONUS: She even had nutrition info, which I’ll share below.

Nutritional Info

 Servings Per Recipe: 28

Amount Per Serving = 1 meatball + 1-2 tsp sauce:
Calories: 47.9
Total Fat: 1.3 g
Cholesterol: 12.7 mg
Sodium: 170.4 mg
Total Carbs: 1.0 g
Dietary Fiber: 0.2 g
Protein: 7.6 g
WW Points+: 1

From: iFOODreal  (REALLY great site!)

Turkey Meatballs with Lemon-Garlic Yogurt Sauce

Really good on a Greek salad. 

 Grocery List:

• 1-1/4 pound ground turkey meat
• 1/2 cup finely minced onion
• 1 large egg
• 1/4 cup finely chopped cilantro
• 1/2 cup toasted pine nuts
• 1/2 cup cup golden raisins (chopped if large)
• 1/3 cup fine bread crumbs
• 1/8 teaspoon ground cumin
• 1/8 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 4 tablespoons olive oil

For Lemon-Garlic Sauce:

• 1 cup plain yogurt (Greek-style if possible)
• 3 tablespoons fresh lemon juice
• 1 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• Pinch cayenne pepper
• 1/4 teaspoon salt

Directions:
1) To make meatballs: Combine turkey, onion, egg, cilantro, nuts, raisins, breadcrumbs, salt, pepper and cumin in a large bowl. Mix just until ingredients are combined and evenly mixed. With wet hands form the mixture into 1 to 1-1/2-inch balls. Set on a tray. Cover lightly with plastic wrap and chill until ready to sauté.
2) To make sauce: Combine yogurt, lemon juice, garlic, cumin and salt in a small bowl. Mix well. Cover and refrigerate.
3) To cook: Heat 2 tablespoons of olive oil in a heavy skillet over moderate heat, and sauté meatballs in batches, so as not to crowd them. As they begin to color, turn them regularly so that they are golden on all sides. They should be done when they are evenly browned and feel medium firm, but not hard when touched. Place on a paper towel to catch excess oil. Serve hot, warm, or cold with yogurt sauce. Yield: 4 to 5 servings.

From: One Perfect Bite 

Mediterranean Chicken Meatballs

I like to make “noodles” out of zucchini because I don’t eat a lot of pasta.  I use this little contraption – nope, I don’t get paid to endorse it. 

 Grocery List:

General Tso’s Meatballs (Low Carb & Gluten Free)

Check out the cauliflower rice recipe on this page if you’re cutting back on grains – it pairs well with this recipe. 

 Grocery List:

• 1 lb ground turkey or chicken
• 2 Tbl minced ginger
• 1/4 cup scallions, chopped
• 1 tsp garlic powder
• 1/4 cup almond flour
• 1 egg
• light flavored oil for frying (olive, grapeseed, etc)

• 1/2 tsp sesame oil
• 3 Tbl rice wine vinegar (unseasoned – sugar free)
• 3 Tbl soy sauce (tamari based for GF, or coconut aminos for Paleo)
• 1/4 cup water
• 3 Tbl sugar substitute (honey for Paleo)
• 1/2 tsp xanthan gum (or arrowroot powder)
• 1/4 cup scallions, chopped
• 4 – 5 small dried chilies, seeded and chopped

She asked to just share her link, not her whole recipe, so please click the pic above and it will take you to her recipe! Her site is ibreathe, I’m hungy.

BONUS RECIPE FOR MY VEGETARIAN FRIENDS!

Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce

Grocery List:

Read more: http://ohsheglows.com/2013/11/13/lentil-mushroom-walnut-balls-with-cranberry-pear-sauce/#ixzz3QsW65Lbg

I hope hope you enjoy at least one of these! Let me know and PLEASE comment below!

Thanks,

Jen

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