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Sometimes I add a minced garlic clove to the meatballs, but more often then not, I actually keep it out, as it doesn’t become cooked as soft as I like when cooking mini meatballs. Sometimes I make medium sized meatballs too, and just cook them longer (it makes about 18 medium sized).
Recipe type: Italian/Main Dish
Serves: 4-6
  • 1 pound grassfed beef
  • 2 tablespoons coconut flour
  • 1 ½ teaspoons Italian seasoning or ½ teaspoon each dried thyme, basil, and oregano
  • 3 tablespoons dairy-free milk of choice, or water
  • ¾ teaspoon unrefined salt
  1. Preheat oven to 400F degrees
  2. In a medium sized bowl, dump all of the above ingredients, and mix them thoroughly with your hands.
  3. Using a tablespoon, melon scoop, or hands scoop out small balls of the mixture and quickly roll into small balls. I make about 30 mini meatballs, or 18 medium with this amount.
  4. Line up on a parchment lined sheet pan, and cook for about 12-15 minutes (for mini meatballs) or until cooked through. Serve right away.
Recipe by The Nourishing Gourmet at