Paleo Meatballs with Zoodles (Freezable Healthy Lunches)

Paleo meatballs go great with roasted grape tomatoes and zucchini noodles to make a healthy freezable lunch. Save time and stay on track with this simple and easy meal.

This is going to be a quick post today folks. These Paleo meatballs, roasted tomatoes and zucchini noodles are my latest freezable lunch. This may be my favorite one so far. (Check out my two other meals in this post). The meatballs are gluten free as are the zucchini noodles, and the roasted tomatoes are so flavorful, it brings the whole dish together. 

The tomatoes only take a few minutes in a skillet with some garlic, olive oil and Italian spices. Easy peasy. This is two pints of grape tomatoes. I didn’t want to cook them into mush because I like them better this way and because it gives my lunch more bulk and you need less.

The meatballs are just standard meatballs. I can’t for the life of me figure out how to get my meatballs nice and round. Do you know the trick? Drop me a comment if you know how because mine always look like small asteroids. 🙂

For each meal I used 3 big meatballs, about 3/4 of a medium zucchini and a half pint of tomatoes. It was pretty filling so I might eat this for dinner some night instead of lunch. Well I hope you like this healthy freezable lunch idea. They come in handy for both lunch and dinner so it’s nice to have some on hand when you are watching what you eat. If you haven’t seen my last post on freezable healthy lunches, check it. Oh and one more thing. These seem to take about 6 minutes in the microwave from frozen. Times may vary depending on your microwave. The nutrition information for this meal is as follows:

Cals = 401 / fat = 26.9g / carbs = 21.7g / fiber = 4.4g / protein = 27.5g   net carbs = 17.3g

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Paleo Meatballs with Zoodles (Freezable Healthy Lunches)

Paleo meatballs go great with roasted grape tomatoes and zucchini noodles to make a healthy freezable lunch. Save time and stay on track with this simple and easy meal.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 lunches

Author Denise Wright (MyLifeCookbook.com)

Ingredients

Meatballs

• 1 lb ground beef
• 2 cloves of garlic crushed;
• 1 small onion minced
• 1 egg
• 1 teaspoon coconut aminos
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/2 teaspoon parsley dried
• 1 Tablespoon coconut flour
• 2 Tablespoons coconut oil or olive oil

Tomatoes

• 2 Tablespoons olive oil
• 2 pints of grape tomatoes
• 2 cloves of garlic crushed
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon basil

Zucchini Noodles

• 3 medium zucchinis made into noodles

Instructions

1. For the meatballs:
2. Preheat oven to 350 degrees.
3. In a large bowl add all ingredients except coconut oil (or olive oil).
4. Mix well and let sit for 5 minutes.
5. Heat coconut oil (or olive oil) in a cast iron skillet or oven proof skillet.
6. Form meat mixture into round balls. I made 16 large ones.
7. Brown all sides in the skillet.
8. After browning, place skillet into oven and cook for 10 minutes. Make sure meatballs are done.
9. Cool before freezing.
10. For the tomato dish:
11. Add olive oil to a skillet and heat on medium.
12. Add tomatoes, garlic and spices.
13. Mix well and cook until tomatoes start to deflate and brown. Can cook longer if you wish. I like mine a little plump.
14. Take off stove and cool before freezing.
15. Assemble 4 meals with 3 meatballs each, and divide the zucchini noodles and tomatoes into fourths.
16. To cook from frozen, microwave for 6 minutes. Times may vary.