These Make Ahead Meatballs are a life saver! Make a big batch and freeze them. Then at dinner time you just need to reheat and eat! Even better, they are Paleo, Gluten Free and Whole 30 compliant!
I am not lying when I tell you that these Make Ahead Meatballs are life savers. We all have those days where we don’t even think about dinner until dinnertime – and maybe we are tired or lazy or just don’t feel like cooking. And that is when the takeout usually happens. But if I have these Make Ahead Meatballs stashed in my freezer, dinner is saved! I usually make a batch of my Easy 20 Minute Marinara and throw a spaghetti squash in the microwave and then I have a low carb, homemade meal in 20 minutes. Of course if you are not going the low carb route you could make some pasta in the same amount of time, or serve the meatballs on crusty bread and make a meatball sandwich.
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I had been wanting to make a grain free meatball, and had played around with different binders – I even tried oats once! I really wanted to have a meatball that was gluten free, paleo and Whole 30 compliant. Then I found this recipe from Noshtastic, and it worked so well! I just made a few small changes and these became my go-to meatball. I don’t miss the breadcrumbs at all, and the egg does a good job binding them together.
Discovering that they freeze well was a game changer. After baking them, allow to cool completely. We use our foodsaver (affiliate link) to seal them into portions of 4 or 8 so that we can only thaw as many as we need per meal. If you don’t have a foodsaver, I would recommend freezing them individually on a baking sheet and then sealing in a freezer bag in smaller portions. We find that 2-3 meatballs per person is a good serving, but that may vary depending on the size of the meatballs and how hungry everyone is.
To reheat, I just throw the frozen meatballs into the marinara sauce and let them thaw and warm up as the sauce cooks. No need to remember to thaw them out in the morning!
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Make Ahead Meatballs (Paleo, Gluten Free, Whole 30)
- 2 pounds ground beef
- 1 pound ground pork
- 4 cloves garlic minced
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon red pepper flakes optional
- Preheat oven to 400°F. Line two baking sheets with foil, set aside.
- Combine all ingredients until well mixed. Shape mixture into equal sized balls, about 2 tablespoons each (I used an ice cream scoop for easy portioning). When shaping balls, don't pack them too tightly or they may become tough.
- Arrange on the lined baking sheets, about 12 per sheet. Bake in oven for about 20 minutes, or until cooked through.
- Can serve right away or freeze for later. Allow to cool completely before freezing. After cooling, separate into desired portions and seal in freezer bags or food saver bags and freeze.
Adapted from Noshtastic