Prep Time: 10 minutes, Cooking Time: 25 minutes


  • 1-1/2 lbs extra lean ground meat
  • 1 egg
  • Mozzarella cheese
  • Parmesan cheese
  • Parsley
  • Onion (approx 3 slices chopped finely)
  • Sea salt
  • Black pepper
  • Onion powder
  • Garlic powder
  • Extra virgin coconut oil (spray)


Preheat oven to 375 degrees.

Lightly coat large baking sheet with EVCO spray and set side.

In a mixing bowl, combine ground meat, 1 egg, a small handful of mozzarella cheese, a few shakes of Parmesan cheese, onions and parsley.  Top with the 4 seasonings and hand mix well!  Roll mixture into approx 1 inch meatballs and place on sheet.  Cook in the oven for approx 25 minutes or until they are no longer pink in the middle.

We plan to eat half of them for dinner tonight and freeze the other half for later, we do this everytime – it saves soooo much time!  ENJOY!!

21 day fix containers:

1 red (5 meatballs)

There is barely enough of the cheese in the the meatballs to count it; however, I go with a little less blue that day!


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