Naked Meatballs
Have you tried making my meatball recipe yet!? They can be easily adapted to be made with any ground protein: chicken, beef, lamb, bison, veal or pork. They’re super delicious, and juicy too!
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I have a version I cook in sauce, but I also love to prepare them “naked” and keep a stash to have for on-the-go snacks! The naked meatballs are the same just without putting them in the sauce to cook.
After prepping the meatballs, all I do is pop them in the fridge overnight. I also love to throw them in the freezer in a Stasher bag and when it’s time to eat, all I have to do is microwave them for 30-45 seconds!
If you have small babies or toddlers at home and like to have single-servings on hand you can freeze the cooked “naked” meatballs with a little bit of your favorite marinara sauce (or other sauce) and freeze them right in the a silicone container like this one! Then, you’ll have a perfect single portion of balls and sauce for their next meal!
I N G R E D I E N T S
1 pound ground protein (I personally use turkey)
1/4 cup bread crumbs, any kind (flax seed meal, gluten-free crumbs or almond flour work great too!)
2 tablespoons of your favorite pesto
a pinch of salt & pepper
a pinch of red pepper flakes (optional)
I N S T R U C T I O N S
Preheat oven to 400 degrees
Add the ingredients (and red pepper flakes, if using) to a bowl and mix with your hands to combine. Do not overmix.
Form meatballs with wet hands and place balls on a lined sheet pan
Place pan in the oven and bake for 15-20 minutes or until an instant-read thermometer reads 165 degrees.
Add to your favorite soup, sauce, frittata, eat plain, or freeze them in a Stasher bag to enjoy later!
Check out the sauceier version of my recipe here!
If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!
