Kitchen Adventures || Chimichurri Meatballs and putting a meal together!
Happy Hump Day! Hope everyone’s week is going well so far. My apologies on missing a post last week. I was still kind of fighting some illness, but I’m back! This week I have an easy meatball recipe for you, but also just a quick tidbit on packing for the week. So far I’ve pretty much just posted single recipes, but that’s not how we eat. We generally have 2-3 items to create a “meal.” Depending on the recipe obviously and what needs reheated or stays cold, I’ll pack meals in different ways.
This week I made meal ‘bowls’ (they are actually rectangular dishes :P) to get us a through a few days of lunches. I use these 3 cup Pyrex dishes pretty much EVERY week. They are a great size for a meal (depending on what you are cooking). I’ve had mine for a few years now and I can say they’ve held up pretty well! Anyway, the recipe and amounts I made this week filled four of these which meant Tim and I could each have 2 days of lunches from it!
I love doing meatballs as a meal prep because they are easy, portable, and reheat very well. There are so many different ways you can do them. This week we have meatballs with a chimichurri sauce and roasted cauliflower and beets. Enjoy!
Chimichurri Meatballs
- 1 lb ground turkey
- 1/2 lb ground beef
- 1/2 cup breadcrumbs I used Panko – if you want to sub Almond Flour you may, but cut it down a bit
- 2 green onions minced
- 3 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 1 egg
- 1/2 cup feta cheese crumbled (to top)
- 1/2 cup parsley minced – I prefer flat leaf, but you can use curly
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp fresh oregano chopped
- 1/2 tsp red pepper flakes
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
Preheat your oven to 400 degrees.
In a large bowl, combine the ground turkey, ground beef, breadcrumbs, green onions, garlic, salt, black pepper and egg.
Form the meatballs into small 1 inch balls and place them on a baking sheet lined with parchment paper.
Bake them for 20 to 25 minutes at 400 F degrees or until done to your liking.
While the meatballs are baking, in a medium size bowl, whisk together the parsley, olive oil, red wine vinegar, oregano, red pepper flakes, lemon juice, salt and pepper. Let it sit out at room temperature until the meatballs are ready.
Top with your chimchurri sauce and crumbled feta and Enjoy!
*I was able to get about 25 meatballs from this recipe
For my veggies this week I went simple. I actually started my beets before I did anything else since they tend to take longer, but because I needed the oven at 400 degrees anyway, I did simple roasted beets and cauliflower.
For this, I used 3 large beets. I’ll wash them and trim the roots and tops, but leave the skin on. I coat them in coconut oil and wrap each one (whole) in aluminum foil. Roast at 400 for appx. 40 minutes (or until softened). Then, you can either rub the skins off with a paper towel (let them cool some) or just leave them on!
For the cauliflower, I used a whole head. Wash and cut it into florets. I coated this batch lightly in olive oil and seasoned it with salt, pepper, and a bit of garlic powder. I roasted it about 20 minutes (until the edges start to crisp).
To put it all together, I filled half the container with beets and half with cauliflower and then added 4-5 meatballs per dish. I leave the chimichurri off so that I can reheat the veggies and meatballs and then spoon the chimichurri on cold. Easy!
As always, shoot me a message if you have any questions and if you make any cool additions I’d love to hear them!