Veg'd Out Meatballs 3 Ways (Stir-Fry, Panini, Pasta) 

  • By Amanda Li
  • 18 Mar, 2017

Hands-down these meatballs are probably one of my favourite recipes to incorporate into meal preps as they taste so good on its own as a snack or in addition to a lunch or dinner. 

INGREDIENTS  

2 cups onion, finely diced
2 cups carrot, finely grated
1 cup celery, finely diced
4 lbs ground chicken, turkey, beef, veal or pork (or mixture of meats)
1 cup ground flax
¼ cup Worcestershire sauce
¼ cup garlic powder
1 tsp sea salt
1 tsp freshly cracked black pepper

PROCEDURE

Step 1

Preheat oven to 400F, on convection bake and line a baking sheet with parchment paper. Combine vegetables with ground meat, ground flax, Worcestershire sauce, and seasonings. 

Step 2

Mix together and using a small ice cream scoop, form into uniformly sized meatballs. Bake meatballs for 25 minutes and let them cool completely before storing. 

For Stir-Fry  (makes 4 servings)

16 Veg’d Out Meatballs
4 cups steamed rice
2 tbsp avocado oil
2 cloves garlic, finely grated
1 tbsp gingerroot, finely grated
1-340g prewashed ready-to-enjoy stir-fry vegetable blend
2 tbsp gluten-free soy sauce or coconut aminos
1 tsp sea salt
1 tsp freshly cracked black pepper 

PROCEDURE  

Step 1

Heat a wok or large skillet over medium-high heat. Add oil, garlic and ginger and cook for 30 seconds. Add the vegetables and soy sauce and stir-fry for 5 minutes, until vegetables are just tender. 

Step 2

Toss in the meatballs and portion over the cooked rice.

Step 3

Prepare a thermos, by filling it with 1 cup of boiling water. Set aside for 5 minutes. Pour out the water and fill the thermos with rice and meatball stir-fry.

For Panini  (makes 4 sandwiches)

12 Veg’d Out Meatballs
4 tbsp hummus, guacamole or pesto
4 large gluten-free tortillas
1 cup pre-washed ready-to-enjoy slaw mix
½ cup non-dairy cheese

PROCEDURE  

Step 1

Spread 1 tablespoon of dip onto each tortilla and fill with meatballs, slaw and cheese. Assemble one wrap at a time by either folding in both sides of the wrap and rolling the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go or just fold the tortilla in half.  

Step 2

Toast in your panini press and slice each wrap in half. Let the sandwich cool completely before placing it into a lunch box container.

For Pasta  (makes 4 servings)

16 Veg’d Out Meatballs
½ lb   gluten-free spaghetti, boiled and drained
1 jar strained tomatoes
4 cups pre-washed organic baby spinach leaves, roughly chopped
To taste  sea salt & freshly cracked black pepper

PROCEDURE  

Step 1

In a large skillet, combine the baby spinach and strained tomatoes. Bring to a simmer and stir in the spaghetti and meatballs. 

Step 2