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Christina’s Italian Meatballs

Cook Time: 30 min
Servings 6

Meatballs are a great vehicle to hide organ meats. Whether you use a ancestral blend ground meat mix or by adding Pluck. These meatballs are gluten-free and delicious!

  • 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
  1. Step 1

    Preheat the oven to 375 degrees fahrenheit.

  2. Step 2

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

  3. Step 3

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

  4. 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.

  5. 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. 

  6. Step 6