We always have a batch of Emergency Meatballs stashed away in the freezer, and they’ve saved meal time more than once!
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I’m a firm believer in having emergency protein, soups, or stews on hand in the deep freeze, waiting for those times when life happens and the only viable alternative is calling for pizza. In those moments, being prepared with a batch or two of Emergency Meatballs is priceless.
What makes these Emergency Meatballs special? Well, it’s sort of that they’re not special. Two pounds of meat means you’ll have leftovers, and the spices / flavor profile is neutral enough that these pair well with just about anything.
Here’s what you can do with them once you thaw them gently in some simmering bone broth:
- Chop up and toss into an egg and veggie scramble.
- Add to a frittata.
- Dice and serve over a salad with some Paleo Ranch Dressing.
- Use as the protein in your favorite soup.
- Pair with tomato sauce and serve over spaghetti squash.
- Take on the go for portable pre- or post-workout protein.
The possibilities are virtually endless.
Emergency Meatballs have helped us with a unique challenge: My husband has histamine intolerance, one of the implications being he can’t eat leftover cooked meat that’s left in the refrigerator. Ever. Meat that’s cooked and frozen right away is fine. For someone who is used to batch prepping meat for a few days ahead, this turned my meal prep upside-upsidedown.
We’ve known about his intolerance for about a year, and balancing how to cook enough meat that doesn’t need to be made fresh with running to the grocery store daily proved to be challenging—that’s saying it nicely with no expletives.
I started making and freezing these Emergency Meatballs so he’s got easy protein to toss into any meal, and it took some pressure off.
If you don’t like beef or pork, feel free to switch up the meats but try to stay away from anything too lean, like ground chicken breast or ground turkey breast. It’ll make for dry, dense meatballs.
- 1 lb (454 g) grass-fed ground beef
- 1 lb (454 g) ground pork
- 2 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 3/4 tsp black pepper
Preheat your oven to 400F (204C). Line a baking sheet with foil or parchment paper.
Combine all the ingredients in a large bowl, and mix with clean hands to combine. Don’t overwork the meat because it’ll end up making for tougher meatballs.
Use a rounded ⅓ cup measure to portion out the meat. Gently roll into a ball and place on the baking sheet. Repeat this with the rest of the mixture.
Bake for about 15 to 20 minutes or until the meat is cooked through.
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