Black Bean Cilantro Meatballs
- 2 cups canned organic black beans, drained and rinsed
- 1 lb 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 (remember, bell peppers are on the “dirty dozen list”
- 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).
Meanwhile, sautee the onions and peppers until slightly cooked but still crisp. Blend the cilantro sauce ingredients together.
You can eat these atop the pepper/onion mixture and dip into the sauce OR wrap everything in a sturdy piece of lettuce. Bibb lettuce works well.
Serve with: Creamy Cilantro Sauce
- 1 cup plain organic greek yogurt (grass-fed is best)
- 4 tablespoons fresh cilantro, chopped
- 1 teaspoon lime juice
- sea salt/pepper to taste