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Lectin Free Grass Fed Meatballs
by: Seema Racela

Meatballs

by: Seema Racela

Lectin Free

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Gluten Free

Corn Free

Sugar Free

Grain Free

Dairy Free

My whole family loves my mom’s meatballs (even my pup Hamley!). They are good on their own, dipped in your favorite sauce, or served on top of millet pasta. If you’re sharing with your dog, do NOT add onion powder and be mindful of the sauce ingredients too. I do like to sneak some mushrooms into the mix, which is very yummy and nutritious.  Enjoy!

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-1 lb ground grass fed beef
-1/4 cup tapioca flour 
-1 pastured egg
-1/8 cup mushrooms, minced (optional)
-1.5 teaspoons salt
-1/4 teaspoon onion powder (omit if making for a dog)
-1/4 teaspoon garlic powder
-Sprinkle of sage
-Extra virgin olive oil, for frying

 

1. Combine all of the ingredients into a bowl except for the oil and mix together with your hands or rubber spatula
2. Coat the bottom of a Lodge cast iron 
skillet with oil and warm over medium heat.
3. Form the meat into round balls. 
4. When the oil is hot, place some of the meatballs into the pan. 
5. Fry for a few of minutes and then fry the other sides of the meatballs until cooked through (internal temperature should read 165° F). 
6. Remove from pan and enjoy!  If you’re serving with spaghetti, pour strained tomato sauce into a baking dish, toss in the meatballs, and top with shredded
gruyere cheese. Bake in the oven at 350° F until the cheese melts. Serve over millet pasta. Enjoy!

Ingredients

Method

Soy free, oat free, potato free, peanut free, cashew free, nut free, rice free, allergy friendly 

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