Meal Prep Week 3: Mediterranean Meatballs, Sourdough Breakfast Burritos & more!
Meal Prep Week 3 is packed with nourishing, easy recipes like Mediterranean meatballs, sourdough breakfast burritos, cookie dough date bites, and a 3-ingredient glowy skin juice to keep your week delicious and stress-free. This healthy meal prep lineup focuses on balanced, high-protein meals, simple ingredients, and make-ahead recipes that support glowing skin and busy schedules
How to Reheat Meatballs?
1. Stovetop (quick and nontoxic)
- Place meatballs in a pan over medium heat. Add a splash of water or broth. Bring to a boil then cover with saucepan lid.
- Cook 8–10 minutes until heated through.
2. Oven (best for a lot of meatballs)
- Preheat oven to 300–325°F.
- Place meatballs in a baking dish.
- Add a little sauce or broth to keep them moist.
- Cover with foil and heat 15–20 minutes.
3. Microwave (fastest)
- Put meatballs in a microwave-safe bowl.
- Add a spoonful of sauce or water.
- Cover loosely and heat 1–2 minutes, stirring halfway.
4. Air Fryer (for crispy outside)
- Heat at 350°F.
- Cook 4–6 minutes, shaking halfway.
How to Reheat Breakfast Burritos (from fridge)?
Microwave (fastest)
- Wrap burrito in a damp paper towel.
- Microwave 1–2 minutes, flipping halfway.
- Optional: toast in a skillet 1–2 minutes per side for a crispy tortilla.
Skillet (best texture)
- Heat a pan over medium heat.
- Add burrito seam-side down.
- Cover with a lid and cook 3–4 minutes per side until heated through.
Oven (good for multiple)
- Preheat to 350°F.
- Wrap burritos in foil.
- Heat 15–20 minutes.
Looking for other meal prep inspiration?
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Meal Prep Week 3: Mediterranean Meatballs, Sourdough Breakfast Burritos & more!
Servings: 5
Ingredients
For the Glowy Skin Juice:
- 6 Navel Oranges
- 12 large Carrots ends trimmed
- 3-4 " fresh ginger peeled
For the Cookie Dough Stuffed Dates:
- 1 cup Almond Flour
- 1/3 cup Maple Syrup
- 1/4 cup Smooth Almond Butter
- 1/3 cup Mini Chocolate Chips
- 1 1/2 tsp. Vanilla Extract
- 1/4 tsp. Fine Sea Salt
- 12-15 Medjool Dates pitted
For the Sourdough Discard Tortillas:
- 1 batch Feta Eggs & Chipotle Black Bean Filling recipe here
- 1 3/4 cups All Purpose Flour
- 1 tsp. Fine Sea Salt
- 100 grams Sourdough Discard
- 1/3 cup Warm Water
- 4 tbsp. Softened Butter cubed
For the Mediterranean Meatball Bowls:
- 1 – 1.5 lbs Lean Ground Beef
- 2 Garlic Cloves minced
- 1 small Red Onion peeled and grated
- 1 cup Panko Breadcrumbs
- 1 large Egg beaten
- 1/4 cup Fresh Mint chopped
- 1/4 cup Fresh Parsley chopped
- 1 tsp. Fine Sea Salt
- 1 tsp. Crushed Black Pepper
- Optional Cooked Quinoa, for serving
- Optional Hummus, for serving
- 1 English Cucumber smashed and sliced
- 1 cup Cherry tomatoes halved
- 1/2 cup Marinated Artichoke Hearts roughly chopped
- 1/3 cup Pitted Green or Kalamata olives roughly chopped
- 2 tbsp. Fresh Parsley chopped
- 1 tbsp. Red Wine Vinegar
- 1 tbsp. Olive Oil
- Salt & Black Pepper to taste
Instructions
To Make the Glowy Skin Juice:
- Use either a juicer or high speed blender to make the juice. If using a high speed blender, pulse until very smooth then strain through a cheesecloth to remove pulp. Make sure to slice the skins off the oranges to prevent any bitter taste.
To Make the Cookie Dough Stuffed Dates:
- Combine all ingredients in a bowl. Add more maple syrup or a dash of milk for a creamy texture. Use a spoon to stuff into each pitted medjool date, then gently press down and squeeze together to seal. Store in an airtight container in the fridge for up 7-8 days.
To Make the Sourdough Tortillas:
- Combine the flour and salt in a large bowl. Mix well. Add the sourdough discard, warm water, and butter. Mix with your hands until the flour is mostly absorbed. Knead on a clean surface until a mostly soft and pliable dough. If the dough feels too stiff, add a little more water as needed.
- If making burrito-sized tortillas, divide into 6 equal pieces. Then cover with a damp cloth or Saran Wrap to rest 30 minutes.
- Roll out a floured surface until very thin and almost see-through, about 8-10″ wide.
- Cook in a large cast iron skillet over medium high heat for 1-2 minutes on each side, until dark brown spots form. Drizzle with a little olive oil as needed.
To Make the Breakfast Burritos:
- If looking for filling inspo, check out my Feta Eggs & Chipotle Black Bean Burritos here.
- After adding the fillings, fold in the sides then roll up tightly. Place seam-side down in a large cast iron over medium high heat greased with olive oil. Cook for 2-3 minutes on each side, until golden brown. Wrap in parchment paper to store in the fridge up to 5-6 days.
To Make the Mediterranean Meatball Bowls:
- In a large bowl, combine the ground beef, minced garlic, grated red onion, breadcrumbs, beaten egg, chopped mint, chopped parsley, salt, and black pepper. Mix with your hands just until well-combined. Shape into an even number of meatballs using the palms of your hands.
- In a large skillet over medium high heat, add 3 tablespoons of olive oil. Heat for 30 seconds to 1 minute, until glistening.
- Add the meatballs to sear 2-3 minutes on each sides, until a deeply golden exterior.
- Add 1/3 cup water, cover immediately with the skillet’s lid, then reduce heat to medium to steam for 5-6 minutes, until fully cooked through.
- For the salad, combine the smashed cucumber, halved cherry tomatoes, roughly chopped artichokes, olives, red wine vinegar, and olive oil. Season with salt and black pepper to taste.
- If reheating in the microwave, store the salad separately from the meatballs for easy reheating later.
- If desired, prep quinoa and hummus to be enjoyed with the meatballs and artichoke salad.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I wish these would never end. Thank you, I love them all and the reciepes are all amazing.
Oh my, this looks incredible
The meatballs are so good!! I ended up adding feta when mixing the meat. And I also added the quinoa you suggested to the chopped veggie mix. Really delicious!