Description
These Easy Gluten-Free Meatballs are fantastic. They’re made with grass-fed beef, which is loaded with immune-boosting conjugated linoleic acid.
Ingredients
Scale
- 1 pound ground grass-fed beef
- 2 eggs, whisked
- one 10-ounce package frozen spinach, thawed and drained
- ¼ cup finely grated raw sheep’s milk cheese, such as Pecorino or Zamorano
- ¼ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 tablespoon coconut oil
Instructions
- Place all of the ingredients except the oil in a bowl. Mix ingredients together and form into 1 to 1–1/2-inch meatballs.
- Heat oil in a 10-inch skillet over medium-high heat. Brown the meatballs well on all sides in the skillet and place on paper towels to cool briefly before serving.
Notes
These gluten-free meatballs are super versatile. Serve them in a sandwich, add them to gluten-free pasta and homemade pasta sauce or gobble them up with mashed faux-tatoes. Or serve them as a game-day snack!
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Dishes, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 0.8g
- Sodium: 414mg
- Fat: 22.5g
- Saturated Fat: 10g
- Unsaturated Fat: 9.1g
- Trans Fat: 0.4g
- Carbohydrates: 3.8g
- Fiber: 2.2g
- Protein: 38.5g
- Cholesterol: 415mg