Who doesn’t love a cheeseburger? Who doesn’t love a juicy round meatball? That’s what I thought!
I am meal prepping for the week. My husband is traveling, I have several day trips for work this week and the kids are on spring break and have camps. Check out what is in my crock-pot (Carnitas!) while I am also making the meatballs.
Meatballs are extremely easy to make and cook very fast. I usually start with a basic meatloaf recipe. You need meat (ground beef, turkey or chicken), chopped onion, eggs, ketchup (buy organic if you can and find one that doesn’t have high-fructose corn syrup), salt and pepper, rolled oats or breadcrumbs. The recipe below expands on a simple meatloaf recipe, eliminating the grains and adding a few things.
Clean Cheeseburger Meatballs
- 1 lb ground beef (we use organic, grass fed beef)
- 1 lb ground turkey (we use organic)
- 2 eggs
- 2 cups chopped fresh greens (spinach, baby greens etc.)
- 1 onion chopped fine
- 1/4 cup organic ketchup
- 1/4 cup yellow mustard
- 1 TBS Braggs Liquid Aminos or low sodium soy sauce
- 1 cup shredded cheddar cheese (shred your own, it’s cleaner and healthier and cheaper)
- 1 TBSP red pepper flake (optional)
- 2 tsp salt
- 2 tsp pepper
Pre-heat oven to 425 degrees. Take 2 cookie sheets and line them with foil. Take a cooling rack and place over each sheet. Spray cooling racks with cooking spray.
You will need a large bowl, add all ingredients together and mix well, it’s best to use your hands.
Form the balls. Each should be about 1/4 cup. Place spaced apart on top of the cooling racks.
Bake in oven for about 10-12 minutes, until cooked through and firm to touch. I triple dog dare you not to eat 3 or 4 as soon as they come out of the oven!
Serve with zucchini noodles or regular pasta of your choice.
They will stay in the fridge for about 5 days, they also freeze really well.