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!

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