Christina’s Italian Meatballs

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Recipe by Christina Winnett

Christina Winnett, CHC, M.S. IFN, BA

@tinasrealmeals Christina has her B.A. Medical Anthropology and Global Health, Minor in Nutrition, Master of Science in Integrative and Functional Nutrition, Cardiovascular Health Institute Certified Health Coach. She believes in the body’s innate ability to heal and perform her life’s purpose as a Master Health Coach at Natural Heart Doctor by helping others harness the power of health and vitality.

We recommend using Pluck Pure, Zesty Garlic, All-Purpose or Spicy for this dish.


Step 1

Preheat the oven to 375 degrees fahrenheit.

Step 2

Combine all ingredients in a mixing bowl and combine thoroughly using your hands.

Step 3

Roll into 1 inch meatballs, spread out evenly on a baking sheet.

Step 4

Place in the oven and bake for 20 minutes.  Take them out to check on them, and bake an additional 10-15 minutes depending on doneness.

Step 5

Serve over paleo friendly “pasta” of choice.  I am using Palm noodles!  Topped with an organic spicy arrabiata sauce, chopped fresh basil, and finely shredded raw sheep’s milk romano. 

Step 6



1 pound 100% grass-fed ground beef

1/4 onion finely diced

2 tablespoons heaping of Pluck organ seasoning blend

1 large handful of chopped fresh parsley

1 pasture-raised egg

Salt and pepper to taste

1/2 cup almond flour


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