MEATBALLS

This is a huge batch of meatballs. These freeze perfectly and are gluten-free, paleo and Whole30 compliant.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roughly chop onions, bell peppers and carrots, then chop them in a food processor in batches.

Step 2

Chop the garlic in a small food processor or mince.

Step 3

Heat olive oil and melt ghee in a large pot.

Step 4

Sauté peppers, onions and carrots until soft — about 15 minutes.

Step 5

Add garlic and sauté for two more minutes.

Step 6

Set the veggies and garlic aside to cool to room temp.

Step 7

Once veggies are cooled, add them to a large bowl with the remaining ingredients.

Step 8

Mix well.

Step 9

Use ice cream scooper to portion meatballs (or eyeball it).

Step 10

Roll into balls.

Step 11

Cook in 375 degree oven for 20 minutes or until they reach an internal temp of 170.

Step 12

Let the meatballs fully cool in the fridge.

Step 13

Label freezer bags with an expiration date of two months out.

Step 14

Portion meatballs into the labeled bags and store in the freezer.

Step 15

Thaw meatballs in the fridge overnight to use the next day.