This is a recipe that I modified from The Chronic Fatigue cookbook. It’s a fantastic resource for people who suffer from chronic pain illnesses. I highly recommend it.
This is the recipe for Meatballs with Kale on page 156. I like plan ahead cooking so I doubled the recipe. Doubling the recipe gave me three meals since we are only feeding two people in my household.
3/4 lb ground lamp 1 medium onion, minced 1 egg, beaten
3/4 lb ground veal 3 Tbs finely chopped parsley 1-1/2 cups chicken broth
Mix lamb, veal, minced onion, beaten egg, parsley and chicken broth until well blended and smooth. Form into 1 inch balls. If the onion isn’t minced finely enough the balls will cling together keeping their shape.
Heat 1/4 cup of vegetable oil in a skillet at medium heat. Brown the meatballs.
Rotate the meatballs so they’re browned evenly on all sides. If the heat is too high the meat will cook too fast and can burn. It’s best to use medium heat so double check your temperature.
When the balls are completely brown drain and let cool. Remember these are going in the freezer at this time. If you want to cook these and use them immediately they are ready to add to your favorite pasta sauce, teriyaki sauce or hoagie meatball sub.
Once completely cool (which you can see mine are still warm and steaming up the zip-loc). Place the balls in a freezer zip-loc using the correct portions per meal. This way they will be ready to use and cut time in half when you are cooking during the week.
This is the pan of oil left over with lots of yummy meat left in the bottom. Since I am preparing food and freezing it I will use this for onions and red and green bell pepper slices.
There is a lot of oil here, I’m cooking 8 peppers and 2 onions so it will be distributed nicely between all the veggies. If you have this much oil, you will have to decide how much is too much based on what you plan to saute.
I will put the cooked veggies in small freezer bags for quick meals like quesadillas, breakfast burritos, fajitas or just to toss into another meal.