Second back-to-school prep project today was 4 trays of veggie meatballs, pre-cooked, and individually frozen for easy lunches. I shredded 1 huge zucchini, 1lb carrots, a large yellow squash, and a large onion to make a veggie mixture. Then I mixed it together with grass-fed ground beef and formed meatballs. It works well to have 1:1 ratio of meat to veggies. For my extra-large bowl of veggies, I used 6lbs of ground beef. Then bake them for about 30 minutes at 350 degrees. I let them cool, and then placed them on parchment paper to freeze in the deep freezer. Once frozen, I simply transferred them to freezer bags. These can be reheated and served with a variety of dipping sauces or cooked in meat broth for easy lunches. #gapskids #paleokids #gapslunch #paleolunch
Posted on: Fri, 01 Aug 2014 23:59:03 +0000
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