Meatballs made from 85/15 ground beef served with homemade bolognese sauce made with fresh basil, parsley, carrots, and celery.
PREP TIME: 25 Minutes
COOK TIME: 50 Minutes
SERVINGS – Makes 5
617 Calories, 43g Protein, 30g Carbs, 36g Fat
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.
For the Bolognese
•When the meatballs are finished, add them to the sauce and allow them to cook together
For the Zoodles
•Spiralize all of your zucchini. We aren’t going to cook this because it will cook in the micro- wave when you reheat your meal. Do not salt this either as it will encourage moisture to re- lease from the squash.
This recipe makes 6 servings. Divide the meatballs, sauce, and zucchini evenly into 6 portions.
*Recipe taken from the Meal Prep Manual
