Everyday Meatballs (Paleo, AIP, LowFODMAP, 21DSD)

I forgot to mention in yesterday’s post that while I was traveling across MA I tuned into the Underground Wellness Radio‘s interview with Vani Hari, also know as the Food Babe. After listening to the intro about the criticism and controversy of Vani’s new book and campaigns, I was interested to learn what she was all about! It turns out she is a super strong and powerful woman who advocates for transparent food labeling, as well as the removal of clinically proven harmful toxins in our “foods” that have already been banned in other countries. Pretty cool! I highly recommend checking out her blog and following her campaigns to find out ways that you could also help clean up America’s food supply.

In other news, it was a whopping 45 degrees yesterday! I had the windows down in my car and felt like I was in bermuda!


Of course the latest weather report is saying “record low” temperatures for Tuesday… good feelings gone.

Anyways, I wanted to share this meatball recipe because its super easy and you can substitute lots of ingredients and still have delicious meatballs!


  • 1 lb. grassfed ground beef
  • 1 lb. ground bison
  • 2 cups finely chopped kale
  • 1 TB. parsley
  • 1 TB. oregano
  • 1 tsp. turmeric
  • 1/1 tsp. sea salt
  • Dash of freshly ground black pepper


-Preheat oven to 400 degrees

-Combine herbs, salt and pepper in a large bowl

-Add ground beef and bison to bowl and mix until incorporated

-Add kale and work into meat. Then begin forming into 1-1 1-2inch balls

-Place meatballs in a baking pan and bake for 12-15 minutes, turning halfway

-Enjoy these on top of some spaghetti squash, salad, in soup, or however you please!


Note: You can substitute the kale for spinach, swap out some spices, use a combo of beef & pork, just beef or bison, add in some onions or garlic if you aren’t worried about FODMAPS.. get creative! 🙂

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