Every year my family buys a quarter cow from an awesome farm in southern Wisconsin. The cows are grass fed and the meat is delicious. With this purchase comes 100 pounds of ground beef, which means we eat a LOT of burgers, tacos and of course meatballs throughout the year. But most meatball recipes call for milk, breadcrumbs and eggs - no, no and no! So I was on a mission to find a simple recipe that didn't use any allergens. I didn't have super high hopes for texture, but alas, these turned out great! We made them into mini meatballs, which may have helped. As a bonus, they are super easy, with no chopping at all. We served them atop a big pile of brown rice noodles with homemade marinara sauce, and I can't say I missed a single allergen!
Ingredients
- 1 lb ground beef
- 2 Tbsp coconut flour
- 1 1/2 tsp Italian seasoning
- 3 Tbsp coconut milk (from a can)
- 3/4 tsp salt
Preparation
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium sized bowl, dump all of the ingredients. Use your hands to mix them thoroughly.
- Create small balls, about 30 in total, spacing them out on the baking sheet.
- Bake for 12-15 minutes, until cooked through.
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