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

1. Preheat oven to 400 degrees

2. Add the ingredients (and red pepper flakes, if using) to a bowl and mix with your hands to combine. Do not overmix.

3. Form meatballs with wet hands and place balls on a lined sheet pan

4. Place pan in the oven and bake for 15-20 minutes or until an instant-read thermometer reads 165 degrees.

5. 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!