Then when you’re ready to bake, pop them in the oven and make the sauce on the stove as directed. Make Ahead: These meatballs can easily be prepped ahead of time and stored in the fridge tightly covered for 2 or 3 days before baking. Then just top everything with some green onions and sprinkle on a few sesame seeds and you’ve got a deliciously FILLING, healthy meal all ready to go! Check out my post on how to make perfect brown rice right in your Instant Pot every single time! You could also serve these meatballs over quinoa or even cauliflower rice if you’re watching your carbs. I always like to make a big batch of brown rice to serve with these meatballs along with a side of vegetables as the rice really helps to cut the spice from the honey sriracha glaze. I’ve also been asked several times about where I purchased these Pyrex dishes (which I LOVE) for my meal prep bowls and you can find them HERE on Amazon! This meatball recipe makes about 40 (1 1/2-inch) meatballs so they’re perfect for my hubby and I to each have about 3 lunches leftover, once we devoured some for dinner of course. Seriously you guys this recipe is super easy and great for meal prep! I can’t begin to tell you how much I look forward to my lunch each day when I have these waiting for me. Serve over brown rice and garnish with extra green onions and sesame seeds, if desired.
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