Meatballs | Better Meal Plans



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Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Course: Dinner, Lunch, Main Dish
Servings: 30 pieces
Calories: 132kcal


  • 1 lb ground beef
  • 3 eggs
  • 0.33 c fresh chives finely chopped
  • 0.5 bunch fresh parsley finely chopped, curly
  • 3 cloves garlic minced or pressed
  • 0.50 c coconut cream from the top of a can of coconut milk
  • 0.50 tsp sea salt
  • 0.66 c coconut flour for dredging the meatballs
  • 1 c coconut oil to fry


  • In a large bowl whisk the eggs with a fork until blended and foamy.
  • In the same bowl combine the herbs, the garlic, the coconut cream and the salt and mix well.
  • Now add the meat broken into chunks, and combine by hand until all ingredients are fully incorporated.
  • In a large skillet, heat the coconut oil over medium heat.
  • Roll the meatball mix into golf sized balls and then flatten slightly.
  • Dredge the meatballs evenly into the coconut flour, covering them on all sides.
  • This mix should make approximatively 30 meatballs.
  • Test the heat of the oil with a small piece of meatball mix, it should bubble and sizzle when placed in the skilled.
  • Fry the meatballs about 3 minutes on each side, or until well browned.
  • You can cook them in several batches, making sure the oil does not get too cold or too hot, by looking at the color of the cooked meatballs: they should brown and crispy on the outside and very tender and juicy on the inside.
  • Drain on a piece of paper before serving. Can serve with tomato or pesto sauce and/or spaghetti squash.


Calories: 132kcal | Carbohydrates: 1g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 61mg | Potassium: 67mg | Fiber: 1g | Sugar: 0g | Vitamin A: 125IU | Vitamin C: 1.7mg | Calcium: 8mg | Iron: 0.6mg
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