Someone recently asked me how I “do it all”…and after laughing out loud because I know what my to-do list looks like and it most definitely isn’t all “done”, I shared the one thing I could think of (besides good ol’ prayer) that helps me immensely in the middle of busy weeks – meal prepping.
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Because my days are filled with work, working out, all things motherhood and marriage, a growing homestead, and creating content like [this] for the Make & Manifest blog, I simply don’t have time or energy to cook meals regularly too. But because nutrition and wellness are my and my family’s top priority (and we simply don’t have the budget to eat out or take advantage of a food delivery service), we’ve resorted to a “one and done” style of cooking with go-to easy, healthy, yummy, and totallyyyyyy repeatable recipes at the ready.
All it takes to feed our family of three for a week is a handful of recipes and a few hours in the kitchen on the weekend (usually during one of Sloan’s naps), and the result is grab-and-go lunches and reheat-able dinners for days #bless. You can find many of the recipes I rotate between on my “nourish” Pinterest board, and today I’m adding another one to that list as I share a frequent Davis family request that was due to be documented.
This smoked Italian meatball recipe is ahhhhhmazing. Not only are these meatballs ridiculously tasty and incredibly tender, they’re also simple, use whole food ingredients you likely already have on hand, make a lot of food in a short period of time (read…minutes), can be cooked and enjoyed multiple different ways, and even freeze well.
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While I’ve been making these meatballs for years, a friend recently asked for the recipe and I took this as an opportunity to actually write it down from start to finish so that alllllll of us could enjoy it on the regular. Here ya go!
Ingredients
- 1 lb ground beef, preferably grass-fed (we like 80/20)
- 1 lb ground sausage
- 1 lb bacon (about 8 slices)
- 1 white onion
- 2 cups bread crumbs (we take this opportunity to use up any homemade sourdough bread that’s gone stale, but have also used powdered parmesan cheese instead if you prefer to keep things gluten-free)
- 6 eggs, beaten
- 1 cup cottage cheese
- ½ cup fresh parsley (1 bunch or about 2 oz)
- 1 Tbs salt (Redmond Real Salt is our fave)
- 1 Tbs garlic powder
- 1 Tbs minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp fennel seeds
- 1 tsp red pepper flakes
Directions
1. Place the raw bacon, onion, and parsley in a food processor, blend on low until the bacon is ground up, about 30 seconds.
2. Combine the bacon, parsley, and onion mixture with the rest of the ingredients in a bowl and mix with your hands until just incorporated.
3. Form the meatballs using your hands or a 3 Tbs size scooper – each meatball should be about 1½ inches in diameter. This will make approximately 24 meatballs (aka multiple meals worth of food for the week *wink wink*).
Alllllll the cooking options (s’good!)
There are so many different ways you can cook these meatballs, which is just another reason I love them. Nine times outta ten we smoke ours because of the extra flavor it adds and the “set it and forget it” nature (again…easy is how we roll around here), but all of these options are absolutely delicious and I encourage you to experiment until you find your favorite.
SMOKING
Set your smoker to 275 degrees. Once the smoker is preheated, place the raw meatballs on the grill rack with space in between. Smoke for 30 minutes or until the internal temperature reaches at least 165 degrees. Remove from the smoker and allow the meatballs to sit for a few minutes before serving.
GRILLING
Place the raw meatballs on well-oiled grill grates directly above the flame/heat. Both charcoal and gas grills will work. Brown the side facing down for 1-2 minutes until it forms a caramel-y crust and releases from the grill grates. Flip the meatball with tongs and repeat on all sides.
After the outside edges are browned, move the meatballs to the flameless/indirect cooking area of the grill and close the lid. Cook the meatballs for another 15-20 minutes or until the internal temperature reaches at least 165 degrees. Remove from the grill and allow the meatballs to sit for a few minutes before serving.
FRYING/BAKING
Preheat the oven to 400 degrees. Heat a large, oven-safe skillet over medium-high heat. Add 2 Tbs olive oil and cook the meatballs on all sides until browned. Place the skillet and meatballs in the oven for an additional 10 minutes or until the internal temperature reaches at least 165 degrees. Remove from the oven and allow the meatballs to sit for a few minutes before serving.
BAKING IN TOMATO SAUCE
Preheat the oven to 425 degrees. Coat the bottom of a large roasting pan with olive oil. Arrange the meatballs in the pan so there’s space between them. Bake the meatballs for a total of 30 minutes, flipping them at the 20-minute mark, then baking for 10 minutes more.
Remove the pan from the oven, add your favorite tomato sauce to the pan and cover with aluminum foil. Return the pan with meatballs and tomato sauce to the oven. Lower the oven temperature to 300 degrees and bake for an additional 60-90 minutes or until the internal temperature of the meatballs reaches at least 165 degrees.
How the Davis fam enjoys these meatballs
One recipe, lots of options, mmmmmmm…very few things bring me this much joy and satisfaction, and I think this officially makes me an adult!? While I’m someone who can eat the same leftovers on repeat (until I can’t), I love that these meatballs can effortlessly be repurposed in multiple different and delicious ways.
From good ol’ spaghetti and meatballs to meatball subs, crumbled on top of homemade pizza, plopped into your favorite tomato soup recipe, baked into a pasta casserole, with a side of spaghetti squash, or even eaten solo with parmesan cheese on top, the possibilities are endless, especially when you’re workin’ with two dozen meatballs…you’re welcome!
High protein, healthy fats, and filling, nourishing meals – as a girl who’s second love language is food, ^^these^^ are a few of my favorite things. Meal prepping doesn’t have to be about counting calories and it most certainly doesn’t need to be complicated, expensive, or time-consuming to be effective.
Let’s start normalizing multi-passionate women doing all the things that bring them joy, and begin that process by unselfishly sharing all the stress-free, no-shame shortcuts to make it happen. My (not so secret or special) superpower is meal prepping, and this Italian meatball recipe is one I think every fellow busy & ambitious gal should have saved!
– Amanda
Disclaimer: The content provided here does not constitute medical advice, nor is it a substitute for personalized healthcare. I’m a doctor, but I’m not your doctor. If you have concerns about a medical condition, diagnosis, or treatment, you should consult with a licensed healthcare professional.
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