Swedish Meatballs with Potatoes, Gravy, & Greens Beans {Simple Meal Prep}

Potatoes are one of my favorite foods. If you haven’t figured that out by now, I don’t know where you have been! Potatoes have lots of great benefits that are often disregarded. They include potassium, vitamin c, vitamin b6, b9, and fiber! And based on my HTMA test, I have low potassium so I need to increase my intake as much as I can! Potatoes FTW!

But before we dive into the recipe, I want to share a few of my required kitchen essentials to make your life easier when cooking in bulk.

1. The Largest Sheet Pan that Can Fit in Your Oven!!
   I honestly use this sheet pan for everything even if I have extra room. It is so easy to cook in bulk and load up with veggies, protein, or whatever I am cooking for the week. So if you don’t have an extra-large sheet pan yet, you need one!!
   
2. Glass Meal Prep Containers.
   I highly recommend investing in glass meal prep containers! If you aren’t ready to invest in glass containers, that is okay! But I highly recommend it because they won’t leach plastics into your food and the container won’t stain. These are my favorites here. I have had these for about 6 months and I don’t have any complaints!
   
3. A Large Cooking Pot and Glass Bowls.
   Running out of room to cook your food in the middle of cooking…is the worst! I have had this happen many times and I have to juggle things to make it work. So make it easy on yourself and purchase a large cooking pot and large glass bowls to store everything! I love my green pan pots and these glass bowls. They are perfect to mix all the ingredients and use for storage if needed!

And those are my top essentials utensils for bulk cooking. 🙂 Now to the delicious recipe.

Swedish Meatballs, Green Beans and Potatoes Recipe

(this makes 10 servings)

Ingredients:

2.5 lbs of grass-fed ground beef
1 small organic onion
1/4 cup almond flour
2 tsp of garlic powder
1/2 tsp of allspice
1/2 tsp of nutmeg
1 tsp of sea salt
ground pepper

Gravy:
2 tbsp Kerry Gold’s butter
1/4 cup of arrowroot powder
2 cups of organic gluten-free chicken broth
1 tbsp of dijon mustard

3 lbs Organic Baby Red Potatoes
2-3 lbs Organic Green Beans

Directions:

Cut up the onion into small pieces. Saute the onions in butter for about 5 minutes. Preheat the oven to 400 degrees. Prep the meatballs and mix together all the ingredients. Add in the cooked onions and mix. Form into 1 inch balls and place on a baking sheet. Bake for 20 minutes.

Boil a pot of potatoes covered in water and cook for about 20 minutes until soft.

Then cook green beans in a pan with a bit of water until green beans are soft.

Divide up meatballs, potatoes, and green beans into 10 glass containers.

Melt 2 TBSP of butter in a pan, add in the arrowroot powder. Mix with a whisk. Add in broth slowly and whisk in the mixture. Keep mixing until thick. Add in dijon mustard, salt, and pepper. Heat until mixed through. Divide and pour gravy over each meal.

And now you have a delicious and simple meal for your weekly lunches! Comment below and let me know if you plan to cook this meal! This is one of my favorite recipes!