Thriving Thursday #7: Meatballs

I threw a Mexican twist on this batch of meatballs… and took some major shortcuts with my Thrive Life freeze-dried veggies. Freeze-dried veggies are perfect for using in a recipe like this. Just toss them in the bowl with meat and combine! No cooking the veggies down… or chopping. Perfect when I need dinner together within 30 minutes.

Mexican Meatballs 

Featuring a few Thrive Life groceries

What you need:

  • 1 pound of ground beef (from our Butcher Box!)
  • 1 egg
  • 1/4 cup of Thrive Life kale
  • 1/4 cupThrive Life mixed bell peppers
  • 1 tablespoon Thrive Life onion
  • 1 tablespoon Thrive Life cilantro
  • 1/2 tablespoon organic chili powder
  • 1/2 teaspoon organic onion powder
  • Pinches of salt and pepper

What you do:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grab a big bowl and throw all the ingredients in.
  3. Crack your egg on top and combine (using your hands is best!).
  4. Roll out 15 meatballs and place on a baking sheet.
  5. Bake until meatballs are brown on top (you can broil the last minute if you DARE!), roughly 25 minutes (or less).

Serve them with cauliflower rice, salsa, and avocado 🙂 Enjoy!

Side note… I didn’t get a “plated” version because the boys ate them all up!! Guess I will throw another twist on these and make them again.

We have LOVED every minute of outside time this week… clover for days 🙂

Have a great day!

Bottom of the (Salsa) Jar

Good TUESDAY morning!

Have y’all ever had just a LITTLE bit of salsa left in the jar? That awkward amount that is too little to throw on the table for dinner and not enough to break the chips out for? Or found a couple of jars in the fridge and wondered what to do with them (especially when you are, GASP, out of chips?!!?)? Well here is something I do with my bottom of the salsa jar.

I do a roast. Yes, it is so simple.

As simple as:

  • Throw a thawed beef roast in the InstantPot/slow cooker.
  • Sprinkle with salt and pepper.
  • Add water to the salsa jar and shake (giving you about 12-15oz of liquid).
  • Pour salsa mixture over roast and slow cook for 6 hours (or high for4 hours).

With the goal in mind to waste less this year, this is one of the many ways I am trying to use every little bit of anything we have around here. There are a lot of different things you could do, but wanted to share one recent idea that we enjoyed.

Using salsa gives you the liquid you need and adds a punch of flavor. I know a lot of times I will try to make the best spice combination to hit all the taste buds (which takes some time!), but this gives me the flavor without even opening my spice cabinet. And sometimes we just need “think less” recipes, ya know?

Have a great Tuesday!