In my house, a happy husband is a husband fed plenty of meat. No meat at dinner does not a happy husband make.
I am not a vegetarian or a vegan, or any other label or title that is thrown out there, but I certainly don’t eat a lot of meat. And when I do, I want it as close as fresh from the farm as possible. Local, pasture-raised, grass-fed, you name it. I am very particular about my meat and this has actually been one of the things Anthony has been on par with as well. That being said, meat like this is not cheap, hence, we find ways to make it last and to make the most of what we do make.
In the summer, there are several farmers’ markets in town where meat is sold and so we like to stock up then. There is just nothing that compares.
One thing I do on a regular basis is make a big batch of meatballs and freeze them so that I have them on stand-by at all times. This helps when I am making a meal that is perfectly suitable without any meat but I know Anthony is not going to be happy without it. I thaw a few of the meatballs and voila, dinner has meat and the hubby is happy. Doesn’t get much easier than that!
These Grass Fed Beef + Zucchini Meatballs have been my go-to recipe for quite a while now. I typically make them on a day when I plan on making a pasta dish so that they are fresh for the meal. Then I freeze the rest for later. The zucchini is a sneaky way to add some extra veggies without him even knowing any difference! I haven’t had a single complaint about these so I will take it!
I know that several of my readers are vegetarians with meat eating families. I hope that this makes cooking dinner a little bit less of a headache. Making two separate meals is just a chore. Hopefully this will do! Enjoy!
Grass Fed Beef + Zucchini MeatballsPrint Pin Rate
- 1 lb. grass fed beef
- 1 egg or flax egg
- 1/3 bread crumbs or panko regular or gluten free
- 2 garlic cloves minced
- 1 zucchini
- 1 tsp dried basil
- 1/8 - 1/4 tsp crushed red pepper
- 1/4 tsp sea salt
- 1/4 tsp freshly cracked pepper
- Preheat oven to 375°F.
- Shred zucchini with a grater.
- Combine all ingredients in a mixing bowl.
- Stir well to combine.
- Roll into approximately 1 1/2 to 2 inch balls and place on parchment lined baking sheet.
- Place in oven and bake for about 17-20 minutes or until cooked through.
- Allow to cool for a few minutes, wipe any excess grease and serve.
- Store extras in freezer or refrigerator.