Meal Prep Instructions:

Form Meatballs

• combine all meatball ingredients (except for olive oil) in a bowl and mix until well combined. Coat fingers in oil, roll the meat mixture into tablespoon sized balls and place in a parchment lined / layered food storage container for up to 2 days before cooking.

Chop Aromatics

• Finely chop shallot, mince garlic, store in small food containers for no more than 2 days

Meal Assembly Instructions:

Cook Meatballs

• Heat a large cast iron skillet over high heat with olive oil. Sear your prepped meatballs in batches for 2-3 minutes per side until a brown crust forms but not cooked through. Set meatballs aside on a plate.

Make Sauce:

• In the same skillet, lower heat to medium and add butter, shallot, garlic. Cook until fragrant and softened, slowly add remaining ingredients and whisk until a smooth sauce forms (about 5 min). If after 5 minutes the sauce isn’t thick, sprinkle a tiny more arrowroot starch and continue whisking constantly - it will further thicken while it simmers with the meatballs.
• Add meatballs back into sauce letting them simmer uncovered for 10-12 minutes or until sauce thickens more and meatballs are cooked through.
• Serve as is or with roasted veggies, pasta, rice, potatoes or bread.
• Store in airtight glass food container for up to 5 days or freeze in reusable food storage bag for up to 3 months