Thomas and I are still really tired of chicken, haha! So this week we prepped some lean beef Italian meatballs to make as meatball subs for him (and his infinite carbs) and to pair with spaghetti squash for me. The beauty of IIFYM is the options with these are only limited to the macros you have left! So these Italian meatballs are a great option for your next meal prep session.
An added bonus to cooking these (and anything) in the slow cooker is using a slow cooker liner and having no clean-up! The lazy teenager in me is pleased.
- 2 and 1/2 lbs lean ground beef (93/7)
- 1 cup Italian breadcrumbs
- 1 egg
- 1 tbsp Italian seasoning
- 2 tbsp parsley
- 3 and 1/2 tbsp minced garlic
- Salt and pepper to taste
Mix all ingredients together in a bowl. Roll into balls. If you want to follow the macros of the recipe weigh each ball to be 3.5 oz. I placed mine in the slow cooker on low for 4 hours then added marinara sauce and cooked for another 2 hours. Slow cooking the meatballs are my favorite because they come out so moist and soft yet brown and crispy on the outside! If you don’t have a slow cooker you can bake in the oven for 20 minutes on 400 degrees. Make a meatball sub using marinara sauce and low fat slices of provolone or place a few on top a bowl spaghetti squash and shredded parmesan for a low carb alternative!
Macros (1-3.5 oz uncooked meatball, makes 13): 171 calories, 7g fat, 7g carbs, 19g protein, 1g fiber