Black Bean Meatballs with Creamy Cilantro Sauce

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.

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