Meatballs: 1 Recipe, 5 Ways

If meatballs aren't part of your meal routine, well why not??


They're a great protein source, can whip up quickly, and can be used in a variety of ways.


And that's exactly what you can do with this one recipe! Check out the different sauces to pair these meatballs with and recreate them every night of the week if you want.

Get creative and share with me what ways you like to enjoy your meatballs.



Ingredients

1 pound ground beef

1 pound ground pork

1/2 cup almond flour

1 Tbsp Italian seasoning

1 Tbsp dried parsley

1 egg

1/2 cup milk

Salt and pepper to taste


Directions

1) Combine all ingredients together until meat is well incorporated.

2) Preheat oven to 425*F. Line a baking sheet with foil.

3) Form meat into small balls and place in rows on the foil-lined baking sheet.

4) Cook in the oven for 20-25 minutes, until the center of the meatballs reach 165*F.




Variation #1: BBQ Meatballs

Add your favorite low-sugar BBQ sauce to the top of each meatball in the last 5 minutes of cooking


Variation #2: Asian Meatballs

Mix together these ingredients in a small saucepan over medium heat.

4 Tbsp honey

1/4 cup coconut aminos

3/4 cup water

1/2 tsp minced garlic

In a small bowl mix:

2 Tbsp cornstarch + 1/4 cup water

Add starch to the saucepan and bring to a simmer. Allow sauce to thicken.

Top the meatballs with the sauce or drizzle over them before serving.

Variation #3: Firecracker Meatballs


1/2 cup hot sauce

1/2 cup maple syrup

2 Tbsp apple cider vinegar

1/4 tsp salt

1/2 tsp red pepper flakes


Mix these ingredients together in a small saucepan over medium heat. Bring it to a simmer.

Top the meatballs with the sauce or drizzle over them before serving.

Variation #4: Spaghetti & Meatballs


1 zucchini spiralized or 8 oz spaghetti noodles (to serve 4 people)

1 jar marinara sauce

grated Parmesan cheese


Heat the marinara sauce in a saucepan until hot.

Serve meatballs and sauce over zoodles or noodles. Top with Parmesan cheese.


Variation #5: Meatball Stroganoff


1 Tbsp olive oil

1 Tbsp butter

1 onion thinly sliced

8 oz crimini mushrooms, sliced

1/2 tsp salt

1/4 tsp pepper

1/2 cup beef stock

1 tsp brown mustard

1 Tbsp dried parsley

1 cup sour cream

Egg noodles, cooked according to package directions


Heat a skillet over medium-high heat, add oil and butter. Saute onion and mushrooms until mushrooms are tender. Add salt, pepper, stock, mustard and parsley and bring to a simmer.

Stir in the sour cream then add the meatballs to the sauce and heat through.

Enjoy meatballs and sauce over egg noodles.


Try these variations out and let me know which one is your favorite!