Meatball and Veggie Medley

This meatball and veggie medley is an easy and fun recipe to create on the spur of the moment. Chances are, you already have the ingredients in your fridge or freezer right now.

The recipe is tasty and nutritious, and it offers a nice contrast between the meatballs and vegetables on your palette. The simplicity of the ingredients packs a healthy boost of good fat and protein, as well as nutrients, fiber, and antioxidants.

Ingredients:

For the Meatballs:

• 1-pound organic hamburger
• 1 egg
• 1.5 tablespoons almond flour
• 1 full tablespoon bacon bits (optional)
• 2 tablespoons Parmesan cheese (adjust to taste)

For the Vegetable Medley:

• 1 garlic clove, diced
• 2 medium-sized red potatoes, cut into small cubes
• 2 medium-sized sweet potatoes, cut into small cubes
• Frozen vegetable medley (broccoli, carrots, cauliflower)
• 1 cup water

Instructions:

Meatballs:

1. In a mixing bowl, mix egg, almond flour, bacon bits, and Parmesan cheese.
2. Add hamburger to the mixing bowl.
3. Mix the ingredients thoroughly.
4. Form the mixture into meatballs of your desired size.
5. Add olive oil to a frying pan, and brown the meatballs in olive oil until cooked through.

Vegetable Medley:

1. In the slow cooker, add a couple of cups of water to the bottom.
2. Place the small chunks of sweet potatoes and red potatoes in the slow cooker.
3. Add the frozen vegetable medley (broccoli, carrots, and cauliflower). (An hour before eating)
4. Mix in the diced garlic cloves.
5. Place the browned meatballs on top of the vegetable mixture.

Cooking:

1. Set the slow cooker to high and let it cook for three to four hours, or medium if cooking all day.
2. Ensure there’s enough moisture by adding a cup of water if needed.

Your meatball and veggie medley are ready. Enjoy!

To Your Exquisite Health

Sincerely,

Terry and Good Fat Company Team