Grass-fed Beef Baked Meatballs

This recipe is from the current issue of Bon Appetit magazine, which may seem an unlikely place to find healthy, fat loss-friendly recipes. Unless you're a Fat Loss Foodie (operative word being: Foodie.) 

It's actually one of my favorite places to find recipes BECAUSE THEY'RE GOOD. Over 5 years of cooking and eating this way, I've discovered I'd rather take a great recipe from a trusted source like BA and modify it, as opposed to finding a supposedly "healthy" recipe from somewhere online like Pinterest that will result in an epic fail. 

This recipe includes the Ethiopian spice blend known as berbere, but you can easily sub the much-easier-to-find garam masala. Along with the raisins, it gives the meatballs a warm sweetness.

The original recipe was easy to modify! I ditched the breadcrumbs and instead added 1 Tbs. of coconut flour for a binding agent to hold the meatballs together. I also reduced the cheese down from 3/4 of a cup because an Italian cheese in Ethiopian meatballs just seemed weird to me:) If you have a dairy allergy, I'm willing to bet money you could leave the cheese out entirely and the recipe would be A-okay.

I served this over a bed of sautéed kale with roasted diced sweet potatoes, then drizzled with Tahini-Turmeric Dressing from Peanut Butter Runner. I've also tried it over our Mashed Cauliflower and let me tell you: that's a good combo. These would be equally fantastic over a bed of brown rice or quinoa.

Adapted from Bon Appetit


1 egg

2 garlic cloves, minced

3 Tbs. milk (whole milk, almond milk, cashew milk, whatever you have is fine)

1 1/2 tsp. berbere* or garam masala

3/4 tsp. sea salt

1/3 c. grated parmesan

1 Tbs. coconut flour

1 lb. grass-fed beef

2 Tbs. raisins, chopped, or dried currants


1. Preheat oven to 400°. Line a rimmed baking sheet with foil and set aside. Whisk egg, garlic, milk, berbere/garam masala, and salt in a large bowl. Add the grated parmesan and coconut flour, whisking to combine. Add beef and raisins and gently mix with your hands until ingredients are evenly mixed. (Don't over-mix meatballs or they will be tough.)

2. Scoop out about 2 heaping tablespoons of the beef mixture and roll into balls. Place meatballs on prepared baking sheet, leaving about 2" of space between each one.  Bake meatballs in preheated oven for 20-25 minutes or until lightly browned.

Serve warm.