Meal Prep Meatballs And Sauce Recipe By Tasty

ORANGE CHICKEN MEATBALLS RECIPE BY TASTY

Steps:

• Meatballs: Preheat the oven to 350°F.
• In a large bowl, combine ground chicken, egg, panko breadcrumbs, minced onion, ginger paste, minced garlic, salt, and pepper. Mix ingredients until well-combined.
• Spray the baking sheet with cooking spray or use parchment paper to keep the meatballs from sticking. Then, roll the mixture into 16 small meatballs and place on a baking sheet. Bake for 15 minutes, turning once halfway through.
• While the meatballs are cooking, prepare the sauce.
• Sauce: In a medium size skillet, heat 1 tsp sesame oil. Add ½ cup sliced red bell pepper and cook until the peppers begin to soften.
• Add rice wine vinegar, orange juice, soy sauce, brown sugar, sweet chili sauce, and red pepper flakes.Then, simmer sauce for 5 minutes.
• Mix cornstarch with water and slowly add mixture to the sauce, continuing to cook until sauce thickens. Then, remove sauce from heat.
• Coat each meatball in the sauce.
• Serve over rice or with the vegetable of choice and garnish with green onion and toasted sesame seeds.

MEAL PREP MEATBALLS AND SAUCE RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, ricotta, 1 egg, the bread crumbs, parsley, 1½ tablespoons dried oregano, ½ teaspoon red pepper flakes, and 2 teaspoons salt. Mix well with your hands.
• Using a 1-inch (2 ½ cm) scoop, portion the mixture into 46 meatballs. Roll with your hands into smooth balls.
• Heat 1 tablespoon of olive oil in a large pot over medium-high heat. 4. Working in batches, sear the meatballs on all sides, until well browned, about 5 minutes. Remove the meatballs from the pot and set aside.
• To the same pot, add the onion and cook until tender, about 5 minutes. Add the tomatoes, 1½ teaspoons oregano, 2 teaspoons salt, ½ teaspoon red pepper flakes, and the vinegar and bring to a boil.
• Return the meatballs to the pot with the sauce, cover, and let simmer for 45 minutes, or until the meatballs are cooked through.
• Day 1 - Linguine and Meatballs. Cook the linguine according to the package instructions. Meanwhile, reheat 1½ cups (500 G) of sauce and 10 meatballs.
• To serve, divide the linguine between 2 bowls and top each serving with 5 meatballs and ¾ cup sauce. Garnish with freshly grated Parmesan cheese.
• Enjoy!
• Day 2 - Meatball Sliders. Cut 6 meatballs in half.
• Separate the tops and bottom buns of 6 Hawaiian rolls. Spread the yellow mustard over the bottom buns. Top with the meatballs, roasted red peppers, ½ head of torn lettuce, and 3 tablespoons of pickled red onions. Top with the top buns.
• Enjoy!
• Day 3 - Pizza Pockets. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper. Roll the pizza dough out to an 8 x 12-inch (20 x 30 cm) rectangle and cut into 4 equal pieces. Transfer to the prepared baking sheet.
• Spoon 3 meatballs and sauce onto the top center of each piece of dough.
• Sprinkle 2 tablespoons shredded mozzarella across meatballs.
• Fold the bottom half of the dough over the meatballs and crimp the edges to seal. Beat the remaining egg, then brush over the dough.
• Bake for 15-20 minutes, or until golden brown.
• Enjoy!
• Day 4 - Meatball Salad. Preheat the oven to 425˚F (220˚C). Tear 2 Hawaiian rolls into small pieces and place in a small bowl. Season with salt and pepper, drizzle with 1 tablespoon olive oil, and spread in a single layer on a baking sheet. Bake for 15 minutes, until golden and crispy.
• In a large bowl, combine the remaining ½ head of green leaf lettuce, 8 meatballs, 1 cup croutons, and 3 tablespoons pickled red onion and drizzle with Caesar dressing. Toss to combine.
• Enjoy!