Black Bean Meatballs
If you love meatballs but are sticking with a grain-free nutrition plan, here you go!
- 2 cups canned organic black beans, drained and rinsed
- 1 lb 100% grass-fed ground beef
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cloves garlic, minced or crushed
- 1 organic egg
- 2 teaspoons lime juice
- 1-2 medium organic green or red bell peppers
- 1 onion, sliced
- 1 avocado, peeled and chopped
- 1 organic tomato, diced
Preheat the oven to 425 degrees. Pulse beans in a food processor or mash them with a fork or potato masher. You want them a bit chunky. Mix the beans with the beef, chili, cumin, oregano, garlic, egg, and lime juice. Roll into 1″ balls and place on a lightly greased (use coconut oil) baking sheet (lined with parchment or silicone liner if desired). Bake for 25-35 minutes.
While meatballs are baking, sautee pepper snd onion in coconut oil, in a stainless steel or cast iron pan. Serve hot on top of meatballs with creamy cilantro sauce.
Creamy Cilantro Sauce
- 1 cup plain organic yogurt (best if drained)
- 4 tablespoons fresh cilantro, chopped
- 1 teaspoon lime juice
- sea salt/pepper to taste
- Combine all ingredients in a mixing bowl. Serve over meatballs.