I would say 90% of my meals are made in under 30 minutes. And I always make extra for easy throw together meals for the week.
This is what I consider meal prep and is why it doesn’t take me an entire Sunday to prep. I like my Sundays to be for dog walks, reading, time with my Husband (we’ve recently started shooting hoops together which is both hysterical and active), and catching up on a favorite show (newly obsessed with Hanna on Netflix).
Well, these meatballs are my BFF when it comes to meal prep. I make a big batch and freeze most, popping them out when needed and just warming them up. My favorite way to eat them is in this recipe- paired with tomato sauce and a bowl of a spiralized veggie or spaghetti squash.
I’m not kidding when I say that these meatballs go well with anything. AN-Y-THING. I have had them on salads when I need protein; in scrambled eggs when I want something different; even without a sauce and paired with roasted veggies to roundup a random meal of what was left in the fridge. They are really good, really fast, and really real food (my fave).
Brian has recently discovered spaghetti squash. Honestly, as squash goes, it’s not my very fave so it’s not one I had made much. But now that Brian has discovered that he loves it, it has become a staple in our house (though, this might change soon as we won’t be getting them from our CSA over the next couple of seasons).
His favorite way to eat spaghetti squash is outlined in this recipe- roasted and scraped out so that it is similar to spaghetti noodles, topped with meatballs, our favorite real food marinara, and fresh mozzarella.
Note, this recipe takes longer than 30 minutes because of roasting the squash. The rest is really fast. If you want a faster option, keep reading!
This recipe is awesome as it is written here with spaghetti squash, however, my favorite way of eating the meatballs is on spiralized zucchini or sweet potato. This cooks up faster, just spiralize the veggie of choice and saute it in a pan in avocado oil for a few minutes.
Whichever version of veggie noodles you like, they will work beautifully with these meatballs.
Let me know what you think by sharing a pic of your meatballs on Instagram and tagging @northwesthealthcoaching! I’m curious to see what veggie noodles are your favorite!
If you want to use a different veggie for your noodles, spiralize them first (I like zucchini or sweet potato here). When the meatballs are baking and the sauce is simmering, add avocado oil to a medium pan over medium-low heat. Add noodles and cook 3-10 minutes, depending on how soft you like them and hardiness of the veggie.