Mediterranean Meatballs

Serves 4

 Serve with naan or brown rice and a green salad.

5 tablespoons panko Japanese-style breadcrumbs (I use GF)

1 tablespoons lukewarm water

1 lb 85% lean ground beef (can substitute ground lamb or ground turkey)

1 large egg

4 tablespoons feta cheese crumbles

1 yellow onion finely minced

1 cloves garlic minced

1 teaspoon salt

1 teaspoon cumin

1 tablespoon chopped fresh parsley

To Freeze and Cook Later

1.         Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)

2.         In a large bowl, combine meatball ingredients and roll into small balls (about 12 meatballs).

3.         Add all meatballs to your labeled bag.

4.         Carefully remove as much air as possible, seal and freeze for up to three months.

To Cook in Crockpot

1.         Thaw freezer meal overnight in refrigerator or in morning in water.

2.         Layer meatballs in crockpot.

3.         Cook on “low” setting for 6-8 hours or until meat is cooked through.

To Cook in Oven

1.         Thaw freezer meal overnight in refrigerator or in morning in water.

2.         Preheat oven to 350 degrees.

3.         Line a sheet pan with parchment paper and bake meatballs in the oven for 20 minutes.