Everyday Quick and Easy Meatballs

I don’t know about you, but I love meatballs! They’re fast and easy to make, taste great and who doesn’t like the size of a little ball of meat?!

20161016-IMG_6354 (1).jpg

Meatballs are the perfect easy protein source to keep on hand during the week. Portable enough for lunches, but satiating enough for dinner. You can get very creative with meatballs, varying the flavor with different spices, herbs and meats, but this recipe I am sharing is my go-to for meatballs that I will use for a variety of different meals. They compliment many dishes and aren’t too spicy or complicated. I used ground beef for these meatballs and they turned out great. Tasty and satisfying!



1 lb of ground meat (turkey, beef, chicken, chorizo, etc.) (preferably grass-fed or organic)

1 tbsp butter or other oil (olive, coconut, lard)

1 large egg

2 cloves minced garlic

1 tbsp  garlic powder

1 tsp onion powder

1/2 tbsp dried rosemary

1/2 tsp smoked paprika

1/2 tsp turmeric (optional, if you have it!)

Sprigs of cilantro for garnish (optional)

White sesame seeds for garnish (optional)

Preheat oven to 350 degrees F. In a mixing bowl, combine all spices, garlic, egg and ground meat. Hands are the best tool for combining, however a spoon or spatula will work if you’re not too keen on touching raw meat.

Once combined, if the mixture is very watery, add 1 tsp of coconut flour. Do not add too much coconut flour, it’s very absorbent.

(try not to do what I did and drop an egg on the floor!)


On either a baking sheet, baking dish, cast iron pan or pyrex dish, melt butter or oil of choice. I used this garlic herbed butter by Kerrygold!


Roll meat mixture into balls, however large or small you like, just aim to keep them the same size. Keep in mind, they will shrink a bit, depending on how fatty your meat is. Place rolled balls onto your baking dish, ensuring that the meatballs touch each other on at least one side. This will help with even cooking and keep the meat moist.


Place in oven for 35-45 minutes, or until meatballs show no pink inside. Use a meat thermometer if you wish to ensure appropriate internal temperature.


Sprinkle with sesame seeds and cilantro once cooled. Serve over spaghetti squash “noodles”, zucchini noodles, or eat them alone!

20161016-IMG_6367 (1).jpg

Let me know if you try this recipe, or have a favorite meatball recipe of your own!