I am slowly introducing grass-fed beef back into my diet per Dr. Will Cole’s advice. These meatballs are quick and easy to throw together after a long day of travel or work. Serves 2.

INGREDIENTS:

Meatballs:
1lb grass-fed, ground beef
2 Tbsp lemon juice
1 lemon, zested
¼ cup italian parsley, chopped
½ cup breadcrumbs (sub grain-free crackers, crushed)
1 tsp JF Spicy Salt
1 tsp oregano
½ tsp coriander
½ tsp cumin
¼ tsp cinnamon
3 Tbsp brown onion, grated
2 cloves of garlic, chopped
Fresh cracked black pepper, to taste
1 egg
 
Coconut Tzatziki:
1½ plain coconut yogurt (I like Culina)
½ tsp garlic powder
1 cup cucumber, grated
1 Tbsp fresh dill, chopped
½ lemon, juiced
JF Spicy Salt, to taste
 
Green Greek Salad:
3 cups romaine lettuce, chopped
1 cucumber, chopped
1 avocado, diced
½ red onion, sliced thin on the mandolin
1 Tbsp fresh dill, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh parsley, chopped
1 lemon, juiced
Olive oil
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste

PROCESS:

Meatballs
Preheat your oven to 450º. Combine all of the ingredients for the meatballs in a large bowl. Lightly mix so that the meatballs don’t become tough. Form little balls about 1 Tbsp each. Line them on an aluminum foil lined baking sheet. Should yield 18 meatballs. Bake for 12-15 minutes.
 
Coconut Tzatziki
In a medium bowl, combine all of the ingredients. Mix together until well combined, and set to the side.
 
Green Greek Salad
In a large salad bowl, place the romaine lettuce. Top with cucumber, avocado, red onion, fresh dill, fresh mint, and fresh parsley. Dress the salad with lemon juice and a drizzle of olive oil. Season with JF Spicy Salt and fresh cracked black pepper to taste. Toss the salad. Place the meatballs on top and add a few dollops of my JF Coconut Tzatziki on top.