Go Back
+ servings
Print Recipe
5 from 1 vote

Baked Meatballs, Cauliflower Rice and Sautéed Spinach Meal Prep

This Baked Meatballs, Cauliflower Rice & Sautéed Spinach Meal Prep is three delicious dishes rolled into one easy to follow recipe.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 5
Calories: 454kcal
Author: Beth Chen


For the Baked Italian Meatballs

  • 1 pound Ground Chicken
  • 1 pound Ground Pork
  • 1 cup Cooked and Mashed Acorn Squash 1-2 acorn squash, butternut squash or canned pumpkin is a good substitute
  • 3 teaspoons Italian Seasonings Homemade is best
  • 2 teaspoons Salt
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Sage
  • 3 Green Onions, chopped

For the Herbed Cauliflower Rice

  • 1 Whole Cauliflower (about 5 cups cauliflower rice or 2 bags of Frozen Cauliflower rice)
  • 2 Shallots, chopped
  • 1/4 cup Fresh Dill (Cilantro and Parsley great substitutes)
  • Extra Virgin Olive Oil
  • 1/2 teaspoon Garlic Powder
  • Salt to taste

For the Sautéed Spinach and Garlic


  • Preheat oven to 350 degrees.
  • To make the meatballs, combine all the ingredients into a large mixing bowl.
  • Take a baseball-sized amount of meat and then roll it in your hand.
  • Place on a baking sheet.
  • Put into the oven for 30 minutes.
  • While the meatballs are cooking, start cooking the sides.
  • To make the cauliflower rice, add the olive oil to a large sauté pan over high heat.
  • Next add the onions and sauté until translucent.
  • Add the cauliflower rice, garlic powder and salt to taste.
  • Cook the rice until heated through then turn off the heat.
  • Fold in the fresh dill.
  • To make the spinach, heat oil in a wok or large sauté pan over high heat.
  • Add the garlic and sauté for about 30 seconds.
  • Add the spinach in bunches while tossing to coat with oil.
  • Sprinkle with salt, to taste.
  • Remove the meatballs from the oven when they are finished cooking and divide the meatballs, cauliflower rice and spinach equally to four different containers.


To make mashed acorn squash, cut them in half and remove the seeds. Next place them in the oven on a baking sheet flat side down at 400 degrees for 30-45 minutes. Remove the filling and let it cool to room temperature before adding to the recipe.


Serving: 1g | Calories: 454kcal | Carbohydrates: 18g | Protein: 37g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 1148mg | Potassium: 1791mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8885IU | Vitamin C: 90.7mg | Calcium: 186mg | Iron: 5.6mg