As the weekend comes to an end I make sure I have all my things for the new week in order.  Laundry is done, outfits for the week are picked out (for the most part), extra curricular activities discussed, workout time schedule, a loose idea of this weeks meal plan is written out and my weekly food necessities are made and ready to go.

  • Frittata (Great for any time of the day)
  • Chicken Nuggs (Eat alone or toss on a salad)
  • Bone Broth (A mug of broth and meatballs can carry you through to the next meal)
  • Cauliflower Mini Muffins (My new fav to snack on or add to a meal)
  • Slow Roasted Bacon (Best snack ever)
  • Italian Beef Meatballs (recipe below)

The school year is coming to an end and this week is jammed packed with school projects and activities.  I already foresee running short on time to cook myself a meal before dashing off to the next gig .  Without my pre-made paIs I would probably Larabar and coffee myself to adrenal fatigue. 

One of my most favorite things to always have handy are meatballs.  Seriously, they are the easiest thing to make and are incredibly versatile. You can eat them cold or mix with veggies, marinara and add to a big bowl of bone broth.

My meatballs are incredibly basic and don’t require any egg or flour as a binder. It’s a meatball…MEAT in the shape of a BALL mixed with some spices….POW!!!


  • 1lb ground beef  (I use grass fed, but use what you have and can afford)
  • 1 tbsp tomato paste
  • 1 tbsp whole fennel
  • 2 tsp garlic salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic granules/powder
  • 1 tsp onion powder
  1. Place all ingredients in a large mixing bowl and using your bare hands, get in there and mix it up
  2. Roll into ping-pong size balls (or whatever you prefer…no judgement)
  3. Place in a lightly greased skillet and over medium heat, brown for 5 minutes
  4. Once the first side is browned, flip the meatballs over to the other side to allow them to brown and cover with a lid, leaving room for the steam to come out
  5. Cook for an additional 5-10 minutes, keeping an eye that they don’t burn.
  6. Remove from pan and allow to cool

There’s a clip on VINE with a quick clip showing the steps. 


COMMENTS: If needed, you can add approx. 1/4 c water to the pan while the meatballs cook on the 2nd side to help them steam and avoid burning.  I like to add water sometimes to lift any of the yumminess that might be stuck to the pan.  


3 thoughts on “ITALIAN MEATBALLS

Any thoughts?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s