Meatballs and Cabbage

Meatballs and cabbage is a quick and easy one-skillet meal that sure to be a crowd-pleaser! Make it gluten-free by using rolled oats when making the meatballs.

Meatballs and Cabbage
Meatballs and Cabbage

Meatballs and Cabbage

 

1 tbsp olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, minced (1 tsp)

1 (14 oz) can chopped tomatoes

1 tbsp brown sugar

1 tbsp red wine vinegar

1 tsp beef bouillon powder

Salt and pepper to taste

8 Best Italian Meatballs*

6 cups coarsely chopped green cabbage (1¼ lb)

Parmesan cheese, grated (optional)

 

Heat oil over medium heat in a heavy skillet.  Add onions and celery and cook, stirring occasionally, until soft and translucent (5-7 minutes).  Add garlic and saute until fragrant, about 1 minute.

Mix together tomatoes, brown sugar, vinegar and beef bouillon powder.  Pour into the skillet and add the meatballs.

Cover with cabbage and cook for 30-40 minutes until cabbage is tender and meatballs are cooked to an internal temperature of 160℉.  Turn cabbage and meatballs gently and occasionally to ensure even cooking.

Sprinkle with parmesan cheese, if desired, and serve immediately.

 

*To make this recipe gluten-free, use the gluten-free version option of the meatball recipe.

 

2 servings, 480 calories per serving

 

Hack:  Refrigerate leftovers for up to 5 days or freeze in serving-sized portions for up to 3 months.

Hack:  Check the produce department for loose celery stalks.  If you don’t see them, ask a clerk if they’re available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Use leftover green cabbage to make Andouille Sausage With Fried CabbageHomemade Chinese Dumplings or Simple Healthy Coleslaw!

Leftover Turkey Meatballs

Leftover turkey meatballs are a unique, quick and easy way to use up uneaten remnants from a meal. I’ve used turkey but you can use any meat you have leftover!

Leftover Turkey Meatballs
Leftover Turkey Meatballs

Leftover Turkey Meatballs

 

1 cup cooked turkey

¼ cup bread crumbs

1 egg

½ tsp garlic powder

½ tsp onion powder

½ tsp dried sage

½ tsp dried parsley

¼ tsp salt

¼ tsp pepper

2 tbsp vegetable broth

1 tbsp vegetable oil

 

Pulse turkey in a blender or food processor until finely shredded.

Remove to a small mixing bowl and add bread crumbs, egg, garlic powder, onion powder, sage, parsley, salt, pepper and vegetable broth. Mix well and shape into 6 meatballs.

Heat oil in a heavy pan. Brown meatballs, turning frequently, for about 10 minutes or until the internal temperature reaches 160℉.

 

2 servings, 220 calories per serving.