Meal Prep Made Easy – Meatballs in Bolognese

For the Meatballs For the Bolognese

•2 lbs ground beef (85/15)

•1 medium sweet onion

•4 eggs

•1 Tbsp minced garlic

•1⁄2 cup milk

•2 Tbsp olive oil

•1 cup ground Cheerios (between 1 1⁄2-2 cups of whole Cheerios, blended)*

•1 28oz can of crushed tomatoes

*You can use breadcrumbs if you’d like. Cheerios are just a gluten free option!

For the Zoodles

•3 medium zucchini, spiralized

•1 tsp salt

•1 tsp pepper

•2 Tbsp fresh parsley

•2 tsp garlic powder

• 3⁄4 cup grated parmesan cheese

•3 carrots

•3 celery stalks

•1⁄4 cup of fresh parsley

•8 fresh basil leaves

•Salt and pepper to taste

•1⁄2 sweet onion

For the Meatballs

•Preheat your oven to 375°F

•In a large bowl mix all of the ingredients together using your hands. Be careful not to handle too much or the meatballs will become tough.

•Roll the meat into balls about 1.5”-2” in diameter and place onto a greased sheet pan.

•Bake the meatballs for 15 minutes. Remove them from the oven to turn and then cook for an addi- tional 5 minutes.

For the Bolognese

•Chop the onion, celery, and carrots into a small dice.

•In a large skillet heat the olive oil over medium high heat and sauté 1 Tbsp minced garlic and onion to- gether for a few minutes. Then add the celery and carrot and cook until soft.

•Chop the parsley and basil while the vegetables cook.

•Add the canned tomatoes, basil, and parsley and reduce the heat to medium low. Cook for 15-20 min- utes or until thickened. Add salt and pepper to taste.

•If you prefer a smooth sauce, put the mixture into a blender. If you don’t mind the carrot and celery chunks, leave it as is.