As school approaches I start thinking about what recipes and can double or triple and freeze and which ones will work great in a lunch box. Meatball Muffin Cups is one of our favorites it makes an awesome freezer meal, is very versatile, reheats quickly and travels well in the lunch box. I have made this recipe so many different ways such as; taco, cheeseburger, chicken Parmesan and BBQ. I have even made breakfast ones using turkey breakfast sausage with apples and cheddar.
Meatball Muffin Cups
½ cup tomato basil sauce or spaghetti sauce
¼ cup onion, chopped
½ Tbs honey or sucanat
½ tsp Celtic sea salt
¼ tsp fresh ground pepper
½ tsp oregano or basil, dried
1 grated carrot or zucchini
2 tsp parsley
1 clove garlic, chopped
½ cup oatmeal
2 eggs
1 1/2 lb ground turkey, chicken or pasture raised ground beef or turkey sausage
Topping sauce
1 cup tomato basil sauce or spaghetti sauce
2 tsp sucanat or honey
1. Preheat oven to 350 degrees.
2. Line muffin tin with paper cups
3. Combine all ingredient except sauce for topping.
4. Form mixture into 12-15 large balls and place in paper lined muffin tin.
5. Combine ingredients for topping sauce; top each meatball muffin with 1 tablespoon topping sauce.
6. Bake 20-30 minutes.
Yield: 12-15 muffins
Author: Chef Jackie White
Copyright: Prep Like a Chef
Author Notes
Allergen Info:
Casein free
Gluten free-use gluten free oats
Comments:
Serve with additional tomato sauce, steamed green beans and mashed potatoes.
Cheese would make a great addition. Either add it to the meat mixture or place it on top at the end of cooking.
Freezer tip
Cool Meatball Muffins and remove from papers then place on a wax lined cookie sheet. Freeze until solid then put into a freezer safe container. Reheat in a steam basket to retain moisture.
Meatball may also be frozen in their raw state in the paper muffin cups. Do not top with tomato sauce until ready to cook. Freeze the sauce in a small freeze safe container and store with the meatball muffin container.
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