italian meatballs

Oven baked chicken meatballs with pesto pasta and crispy broccoli salad. This chicken meal prep is easy to make and has 5 servings for the week.

Baked Chicken Meatball Meal Prep

chicken thighs

garlic & onion powder

Italian parsley

oregano.

bread

red pepper flakes

pecorino romano cheese

salt

Couple cracks fresh pepper

1.5 packed cups of Italian flat leaf parsley

garlic

lemon lemon juice

unsalted peanuts

extra virgin olive oil

Salt

pasta (like spaghetti or penne)

broccoli florets

lemon

Italian flat leaf parsley (chopped)

For the meatballs, pre-heat oven to 350 F. Soak the bread chunks in milk or water for 5 minutes. Meanwhile, combine the rest of the meatball ingredients in a large bowl. Squeeze most(but not all) of the milk/water out from the bread chunks and use your hands to smash them into breadcrumbs, add to meatball mixture. Use your hands to combine all of the ingredients thoroughly. Wet your hands and form the mixture into balls slightly smaller than golf balls and move them to a tin foil lined sheet tray. Bake the meatballs for 15 minutes, remove from oven, and set aside.

For the broccoli, bring a medium size pot of water to a boil. Add 1 teaspoon of salt to the boiling water and then cook the broccoli for exactly two minutes. While the broccoli is cooking add a bunch of ice to a large bowl and fill it ¾ of the way up with cold water. Use a strainer to grab the broccoli out of the boiling water and immediately put the broccoli in the ice bath for 2 minutes. Save the boiling water for the pasta. After 2 minutes, remove the broccoli from the ice bath and allow to thoroughly dry before moving to a clean bowl. Add all of the remaining broccoli ingredients to the bowl and mix well. Give it a taste, it may need more lemon juice or salt. Set aside.

For the pesto, add the peanuts to a food processor and pulse for 10 seconds. Add all of the remaining ingredients except the cheese and olive oil, run the processor until everything is well combined, about 10-15 seconds. With the machine running, slowly add the olive oil and process until combined and very smooth. Add the cheese and process another 10 seconds. Turn the machine off and taste the pesto, it might need more cheese or lemon juice. If the consistency is a little dry, add 2-4 tablespoons more of oil while the machine is running.

Cook the pasta in the reserved boiling water, adding another teaspoon of salt. Before you drain the pasta, save ½ cup of the cooking liquid in a cup. Add the strained pasta to a large bowl and add most all of the pesto, 2-3 tablespoons of reserved pasta water, and some grated cheese. Toss well, adding more pesto and reserved water if necessary.

Assemble your meal prep containers by adding some of the meatballs, pesto pasta, and broccoli. Enjoy! The meatballs can be frozen for 2-3 months, everything else should not be frozen but will last in the fridge for 5 days. When time to re-heat, wrap the container in foil and place in a 400 F oven for 10-12 minutes. If using the microwave, cover the container with a wet paper towel.

https://www.youtube.com/watch?v=zQ2DDdXmSHc&t=255s

How to Meal Prep on a Budget! Cheap Meal Prep for $3.50/meal
I’m showing how to meal prep on a budget without slacking on quality. My healthy meal prep ideas on a budget show how to do cheap meal prep that doesn't mean sacrificing taste or convenience. 

Meal prep on a budget means you can also healthy meal prep on a budget.  I’m making my chicken meatball recipe that is a cheap way to meal prep with pesto pasta recipe to show how to meal prep and east recipes for meal prep. This meal prep only costs $3.50 per meal, which is some cheap meal prep that is also healthy meal prep. Meal prep on a budget when the meal prep recipe only costs $3.50 per meal prep. My recipes for meal prep are the best meal prep recipes on YouTube. It’s easy to meal prep chicken and meal prep on a budget with my cheap way to meal prep that is also healthy meal prep. 

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Macros: 
721 calories per meal
27.6 grams of fat per meal
58.2 grams of protein per meal
60 grams of carbs per meal
6.2 grams of fiber per meal

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Meal Prep On A Budget - How To Budget Meal Prep ($3.50/meal)

The best and most delicious authentic homemade Italian recipe. Meatballs in a tasty tomato sauce. Dinner is ready!

Mom's Easy Traditional Italian Meatballs

milk ((62 - 122 grams))

beef (80% lean) ((1/2 kilo))

eggs

parmesan cheese ((50 grams))

parsley

basil

oregano

salt (or

olive oil

tomato puree* ((450 grams))

water ((236 - 354 grams))

In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.

In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it).  Form into small balls ( I form the meatballs into the size of a golf ball).  In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides.

While meatballs are browning, in a separate, large deep pan add the olive oil, the tomato puree (or peeled tomatoes), spices and water, stir until well combined. Add the browned meatballs. Over medium heat, heat to boiling, then lower heat to medium low and simmer for approximately 20 minutes (covered), then raise the heat to medium, (leave pan slightly uncovered 1/3 uncovered) and cook an additional 20 minutes, until sauce has thickened and meatballs are cooked through. Serve immediately, top with freshly grated parmesan cheese if desired. Don&#039;t forget some crusty Italian bread to soak up the delicious sauce. Enjoy!

**If you decide to bake the meatballs, shred approximately 1/3 cup of firm mozzarella on top and bake in the oven until melted, make sure you use an oven safe frying pan.

FOR THE SAUCE

These Italian Meatballs come complete with marinara sauce and are a classic comfort food! Juicy meatballs made from scratch, smothered in a delicious homemade marinara sauce. Serve over pasta for the perfect Italian dinner.

Italian Meatballs

1½ lb ground beef

breadcrumbs

Parmesan cheese (grated)

milk

½ tsp smoked paprika

½ tsp chili powder (optional)

½ tsp pepper (or

butter

onion

garlic (minced)

tomato sauce

tbsp sugar

beef broth (or red wine)

Preheat Oven:

Preheat Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

Make Meatballs:

Make Meatballs: In a large bowl mix all the meatball ingredients together so that everything is well incorporated. Form the meatballs into small 1 inch balls. Use a small cookie scoop to make this easier. Place the meatballs on the baking sheet and bake for 20 minutes.

Make Sauce:

Make Sauce: In the meantime melt the butter in a large saucepan over medium, add chopped onion and saute until the onion is translucent. Add the garlic and saute for another 30 seconds, making sure the garlic doesn&#039;t burn. Add the tomato sauce including the rest of the sauce ingredients and stir. Add the meatballs to the saucepan and make sure to toss them around a bit they are fully covered in sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes stirring occasionally.

Serve:

Serve: Serve with mashed potatoes, spaghetti or your favorite side dish.

Grandma&#039;s tender and juicy meatball recipe simmered in a delicious tomato sauce and served with spaghetti noodles, classic Italian food.

Grandma's Italian Meatball Recipe

onions

tomato paste

tomatoes

kosher salt (plus

black pepper

beef (80%

breadcrumbs (plain

parmesan cheese (freshly grated, plus more for garnish)

yellow onion (finely minced)

Italian seasonings (omit

basil (for garnish)

Saute the Aromatics

In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.

Simmer the Sauce

Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.

Tomato Sauce

Meat Mixture

Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.

Form the Meatballs

Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.

Brown the Meat

Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.

Simmer the Meatballs

Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.

Sauce Consistency

At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.

Garnish and Serve

Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

Meatballs

https://www.youtube.com/watch?v=YgwOQcPZyEg

Easy recipe for tender and juicy meatballs simmered in a simple, yet, rich tomato sauce and served over a bed of spaghetti noodles or your desired type of pasta.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/grandmas-italian-meatball-recipe/

🕑 INSTRUCTIONS:
00:00 Intro
01:44 Saute the Aromatics
02:02 Simmer the Sauce
02:47 Meat Mixture
04:09 Form the Meatballs
05:20 Brown the Meat
06:15 Simmer the Meatballs
07:46 Sauce Consistency
08:13 Garnish and Serve

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✅ INGREDIENTS:
--Tomato Sauce
• ¼ cup olive oil
• ½ cup yellow onions
• 2 teaspoons minced garlic  
• 6 ounces tomato paste
• 7 cups crushed canned tomatoes
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
--Meatballs
• 2 pounds ground beef
• 2 large eggs
• 1 cup breadcrumbs
• ½ cup parmesan cheese
• ½ cup yellow onion
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried italian seasonings
• 1 teaspoon minced garlic
• ¼ cup sliced basil

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Grandma's Famous Meatballs with Spaghetti

Recipe video above. These are my idea of "perfect" meatballs. I make them extra soft and juicy by using bread instead of breadcrumbs, and the grated onion is my secret tip for adding extra flavour into this. Plus, no need to sauté diced onion before mixing it in! Served with a rich tomato sauce made extra tasty by cooking it in the same pan that the meatballs are browned in.

Italian Meatballs (Extra Soft and Juicy!)

oz / 400 g ground beef ((mince))

ground pork ((mince),

garlic (, minced)

Parmigiano-Reggiano ((or parmesan), freshly grated)

tsp black pepper

onion (, finely chopped (white, brown or yellow))

water

tsp red pepper flakes ((chili flakes))

tsp dried Italian herb mix ((parsley, basil, thyme, oregano))

Black pepper

Pasta of choice

Parmesan

Parsley (, finely chopped (optional))

Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.&nbsp;

Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).

Add all the remaining Meatball ingredients. Use hands to mix well.

Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)

Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 3 - 4 minutes.&nbsp;

When they are browned but NOT cooked through, carefully transfer them onto a plate.

Heat 1 tbsp of olive oil into the fry pan.&nbsp;

Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.

Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.

Cook the meatballs for 8 - 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.

While the meatballs are cooking, cook your pasta of choice.

Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.

Cooking &amp; Sauce:

Flavorful and juicy Italian meatballs with garlic, parsley and Parmigiano Reggiano cheese braised in a simple Sunday sauce.

Italian Meatballs And Sunday Sauce Recipe

tsp kosher salt

tsp sugar

chuck

pork

Parmigiano Reggiano

parsley (minced)

garlic (paste)

Dice 1 onion.  In a large bowl hand crush the tomatoes.  Alternatively, pulse the tomatoes in a blender for 2-3 seconds.

Coat the bottom of a large heavy pot with a 1/2 cup of olive oil and saute the onions on medium-low heat until translucent (about 5 minutes).  Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon.

Add in all the hand crushed tomatoes, 1 tsp of kosher salt, 1/2 tsp black pepper and 1/2 tsp of sugar.  Stir the sauce until incorporated and cook on a low simmer with the lid left slightly ajar.  Stir the sauce every so often (very important!) to avoid sticking.  The sauce should cook on low heat for at least 2.5 to 3 hours but longer will be better.

For The Sauce

Begin by grating 3/4 cup of parmigiano reggiano, mincing a half cup of fresh parsley, and creating garlic paste from 3 garlic cloves.

Add the beef and ground pork to a large mixing bowl and season with 2 tsp kosher salt and a 1/2 tsp black pepper.  In a small bowl beat 2 eggs and set aside.

To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste.  Pour the eggs in and mix everything together.  If the mixture is too dry, add one more egg to the mix.

With wet hands roll approximately 2&quot; size meatballs.  The meatballs can be baked on a sheet pan with wire rack at 375f for 25-30 minutes or until brown in the middle of oven.

Place the browned meatballs in the sauce and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor of and braise in the sauce.

When the meatballs are finished, serve with choice of pasta, grated cheese and Italian bread.  Enjoy!

For The Meatballs

https://www.youtube.com/watch?v=Kp_itUEBjYo

There's nothing better than enjoying a pot of Sunday sauce with friends and loved ones.  With good quality ingredients like San Marzano plum tomatoes, hot and sweet Italian sausages, pork chops, and the pasta of your choice, making an awesome pot of gravy is easy!  All you need is time to let the flavors develop and come together.  I hope you enjoy this Italian Sunday Sauce recipe!

FULL SUNDAY DINNER SERIES:
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Ingredients
-(4) 28-ounce cans San Marzano plum tomatoes
-(1) 6 ounce can tomato paste
-1/2 cup olive oil
-1 medium onion
-1 tsp kosher salt
-1/2 tsp black pepper
-pinch of sugar
-2 pounds hot and sweet Italian sausage links
-1.5 pounds bone-in pork chops

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How to Make Amazing Sunday Sauce (Gravy) with Italian Sausages and Pork

You'll love these easy sheet-pan dinner with Italian baked chicken meatballs, tomatoes and onions. Loads of flavor in the meatball mixture from fresh herbs and spices to a bit of grated Parmesan. A drizzle of extra virgin olive oil to keep the meatballs nice and juicy!

Easy Italian Chicken Meatballs Recipe

thyme leaves (divided)

Extra Virgin Olive Oil

Kosher salt

lb ground chicken (or ground turkey, if you like)

egg (beaten)

Parmesan cheese

bread crumbs (see notes

dry oregano

tsp sweet paprika

Preheat the oven to 400 degrees F. And lightly brush a large sheet pan with extra virgin olive oil.

In a large mixing bowl, add the sliced onions and tomatoes. Sprinkle with kosher salt and about 1 1/2 tsp fresh thyme (leave the rest of the thyme for later). Drizzle a bit of extra virgin olive oil and toss to combine. Transfer to the prepared sheet-pan and spread well.

In the same mixing bowl, now prepare the chicken meatball mixture. Add ground chicken, garlic, egg, remaining 1 1/2 tsp thyme, Parmesan cheese, and bread crumbs. Add oregano, paprika, pinch of salt and black pepper, and 1 cup fresh chopped parsley. Drizzle a bit of extra virgin olive oil. Using clean hands (remove any rings, of course), mix well until the chicken meatball mixture is well-combined.

Form the mixture into small chicken meatballs about 1 1/2 tbsp each (whatever size you choose, stick to it for even cooking.) Arrange the chicken meatballs on the same sheet pan with the tomatoes and onions (nestle them in between the veggies, making sure not to crowd the meatballs.)

Bake for 30 minutes or so, or until meatballs begin to turn a beautiful golden brown and the tomatoes collapse. (If after they've baked, you'd like a little more "crust" or color to your meatballs, you can remove them from the oven briefly and brush the meatballs with extra virgin olive oil. Turn oven heat up to 450 degrees F and return the meatballs to the oven for 5 more minutes or so, watch carefully.)

https://content.jwplatform.com/videos/pg4pUVsi.mp4

Chicken Meatballs

Cheesy Turkey Meatballs covered in sauce and cheese, made all in one skillet, serve this with a green salad and a little bread on the side for dipping!

Cheesy Turkey Meatball Skillet

skim milk (or water)

Pecorino Romano cheese

garlic (or 1 large)

parsley (plus more for garnish)

turkey

cooking spray

garlic (smashed

can crushed tomatoes (I prefer Tuttorosso)

kosher salt and black pepper (to taste)

mozzarella cheese (I

In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.

Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.

Heat a large nonstick skillet over medium heat, when hot spray with oil and brown the meatballs about 5 to 6 minutes on each side. Set aside on a dish.

Reduce heat to medium-low, add the oil and garlic and cook until golden, about 1 to 2 minutes.

Add the tomatoes, salt and pepper to taste and return the meatballs to the skillet. Partially cover and simmer medium-low until cooked through, about 5 minutes.

Uncover, top with mozzarella cheese, cover and cook until melted, about 2 minutes. If your skillet doesn’t have a cover, you can put it under the broiler 2 to 3 minutes, until melted.

Cheesy Turkey Meatball Skillet covered in sauce and cheese, made all in one skillet. Serve this with a green salad and a little bread on the side for dipping!


https://www.skinnytaste.com/turkey-meatball-skillet/

This simple and easy Meatball Recipe is filled with ground beef and pork, seasoned to perfection and then baked in the oven until tender and juicy.

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