Meatballs are such an easy way to meal prep for the week and get tons of good protein in! What I love about this recipe is that it’s so versatile – you can add the meatballs to a pasta dish, make a sub or sandwich, or just eat them on your own for a lower carb option. Takes just a few simple, easy-to-find ingredients and seasonings and herbs of your choice!
Italian Meatballs
Ingredients
- 1 1/2 lbs lean ground beef
- 1/2 cup freshly-grated parmesan
- 1/3 cup breadcrumbs
- 1/3 cup whole milk
- 1/4 cup finely chopped fresh parsley
- 2 tbsp minced garlic
- 2 tsp kosher salt
- 1 tsp freshly-ground black pepper
- 1/2 tsp dried oregano
- 24 oz pasta sauce (just pick your favorite!)
Instructions
- Add all the ingredients (minus the pasta sauce) to a large bowl. Using your hands, mix everything together until completely mixed. It's important that everything is mixed evenly, you don't want a few meatballs with a ton of garlic and some with none!
- Before you begin shaping the meatballs, add the pasta sauce to a large pot or skillet (I used my Dutch oven) and place over medium high heat. (Unless you are prepping the meatballs in advance, in which case do not heat up the sauce) Shape the meatballs while the pasta sauce heats up. Again using your hands, shape the meatball mix into 24 1 oz balls. Place on a parchment lined baking sheet while you work. Once the pasta sauce begins to simmer, reduce the heat to medium. If you're prepping the meatballs to be cooked later, you can at this point cover the baking sheet with plastic wrap and refrigerate for up to 24 hours, or freeze for longer and cook the meatballs later.
- To cook the meatballs, add them gently to the simmering pasta sauce. Let them cook for 20 minutes undisturbed, after which you can stir/flip them (you may need to carefully free some from the bottom of the pan if they've stuck). Cook for another 20 minutes covered, with the lid ajar. Once done, serve with your favorite pasta, as well as some extra parmesan and parsley.
- Enjoy!
