Chipotle Meatballs

with mashed sweet potato & green beans

Happy Thursday meal preppers! I’ve got another delicious meal prep recipe for you today. Spicy, smoky meatballs pair with creamy, mashed sweet potatoes. It’s so yummy and easy, too. And of course, because we’re in January, it’s totally Whole30.

This week, ALL subscribers get this recipe! But for my paid subscribers, you have a special bonus. A super organized PDF at the bottom of this email with all of the recipes for the week’s meal plan, complete with a grocery list for everything you need. It’s an amazing resource that will make your week an absolute breeze- don’t miss it!

Get your prep done in an hour and a half! Scroll to the bottom for the PDF of the meal plan, recipes, and grocery list.

SAMPLE MEAL PLAN

Meal Plan- Here’s an idea of how to build out a week of meals. All of the recipes are Whole30 friendly this week. You can swap things out, move things around- tailor it to your liking. Also, if you want a PDF with all of the recipes and a complete grocery list for the week, scroll all the way to the bottom! (recipes aren’t linked here this week, because they’re all in the PDF)

THE RECIPE

Chipotle Meatballs

Macros per serving: 379 cal, 13g fat, 34g carb, 5g fiber, 32g protein (I used 1.25 lb ground beef 93% lean)

Servings: 4 servings

Time: 40 minutes

Tools:

• Cutting board

• Knife

• Large pot

• Large skillet

• Strainer

Ingredients:

• 2 large sweet potatoes

• ½ tbsp butter or ghee

• 1 garlic clove, minced

• ¼ cup almond milk, more if needed

• Salt to taste

• 1-1.5 lb ground beef

• 2 garlic cloves, minced

• ½-1 tsp chipotle powder (I use 1 tsp because I like it a little spicy! If you don’t do a ½ or ¾)

• ½ tsp cumin

• Dash paprika

• 1/2 tsp salt

• 1 tbsp almond flour

• 1 tbsp coconut aminos

• ¼ cup coconut aminos

• 1 tbsp balsamic vinegar

• Dash chipotle powder

• 1/2-1 lb green beans

Instructions

1. Fill a large pot with water and begin to heat on high heat. Peel and cut the sweet potatoes into large chunks. Add the sweet potato to the water.

2. Boil the sweet potatoes until they are easily pierced with a fork (about 25 minutes). 

3. While they are cooking, start the meatballs. Mix together the ingredients for the meatballs (1-1.5 lb ground beef, 2 minced garlic cloves, 1/2-1 tsp chipotle powder, 1/2 tsp cumin, dash paprika, 1/2 tsp salt, 1 tbsp almond flour, 1 tbsp coconut aminos). Form 12 or 16 meatballs.

4. Heat a large skillet on medium heat. Add the meatballs. After 3 minutes, flip over each meatball. Cook for another 3 minutes.

5. Flip the meatballs again and add the ¼ cup coconut aminos, 1 tbsp balsamic vinegar and dash chipotle powder to the skillet. Stir to mix and coat the meatballs. Let cook for about 5 minutes, stirring occasionally, until the internal temp of the meatballs reaches 160 degrees F.

6. When the potatoes are done, drain them in a strainer. 

7. Add the ½ tbsp butter or ghee, 1 clove garlic, and ¼ cup almond milk to the pot. Cook for 2 minutes. Add the sweet potatoes and mash. Add salt to taste.

8. Cook the green beans. I just steamed mine in the microwave, but you can steam them in a pot, or saute in a skillet. Add salt to taste.

LAZY VERISION

• Skip the meatballs- just cook the ground beef with the meatball ingredients (omit the almond flour). Once it’s fully cooked, add the 1/4 cup coconut aminos and 1 tbsp balsamic vinegar and let thicken.

• Use microwave in bag green beans.

SUBSTITUTIONS

• Sub for green beans: any veggie you want!

• Sub for coconut aminos: low sodium soy sauce (will not be Whole30)

• Sub for almond flour: all breadcrumbs (will not be Whole30)

• Chipotle powder: you can use chili powder, but it will be missing that yummy smoky flavor! Chipotle powder can be found at most grocery stores in the spice section.

STORAGE

• Allow everything to come to room temp and then store in airtight containers.

• This recipe is freezer friendly! Put portions into freezer ziploc bags or Souper Cubes.

REHEATING

• Reheat for 2-3 minutes, stirring halfway through.

GROCERY LIST

PRODUCE

1/2-1 lb green beans

2 large sweet potatoes

3 garlic cloves

MEAT/DAIRY

1-1.5 lb ground beef

¼ cup almond milk, more if needed

PANTRY

½ tbsp ghee

1 tbsp almond flour

¼ cup + 1 tbsp coconut aminos

1 tbsp balsamic vinegar

SPICES/STAPLES

½-1 tsp chipotle powder (I use 1 tsp because I like it a little spicy! If you don’t do a ½ or ¾)

½ tsp cumin

Dash paprika

1 tsp salt

MACROS

Per serving, 4 servings total.

379 cal, 13g fat, 34g carb, 5g fiber, 32g protein

(I used 1.25 lb ground beef 93% lean)

FULL MEAL PLAN WITH GROCERY LIST

Just open the PDF below!