On a busy weeknight, nothing quite makes you want to kill everyone around you like coming home to an empty fridge. What’s worse is when you’re already hungry, and the thought of anything other than a quick fix of shitty takeout is too much to bear.
I too have been there. I have experienced this “hanger,” and I finally put an end to my suffering by discovering the art of “meal prep”- aka just making food ahead of time. Now, not all foods can be made ahead of time. However, these paleo meatballs absolutely can and should be made a day or two in advance, so that when you come home hungrier than a bear after hibernation, you don’t have to kill anyone.
Here’s what you need (adapted from paleonewbie.com):
- 1 1/2 lbs grass fed beef
- 1 tsp dried basil
- 1/4 cup fresh parsley
- 4-5 cloves of garlic
- 1 large onion
- 1 tsp dried oregano
- 1 egg
- 1/3 cup almond flour
- salt, pepper, and red pepper flakes to taste
- 1 15 oz can tomato sauce
- 1 can crushed tomatoes (no sugar added!)
- Additional 4 cloves garlic
First things first:
Chop up parsley, onion, and throw it in with meat, egg, seasoning, and 1/4 cup of tomato sauce. It will look disgusting (see below).
Mix it up, throw it in the fridge for 30 min or so, and then roll it into these cute little balls. Less disgusting for sure.
Throw your tiny balls into the crockpot on low for 4-6 hours or do what I do and just throw them into the oven at 350 for 25 min or so. Check the centers to make sure they’re not pink!
Then, take remaining sauce and combine with crushed tomato and 4 gloves of garlic, bring it to a simmer, and add some salt, pepper, and red pepper flakes to taste. Add some oregano too because why the hell not?
Then, throw your meatballs into the sauce and let them simmer for another 45 or so minutes, just so they absorb some flavor from the sauce.
Then, serve over spaghetti squash, paleo zoodles, or whatever you fancy. Let me know if you try these and how they turn out! #HangerDefeated