Italian Meatballs
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Italian Meatballs

Submitted by: Don Lieu

Prep Time: 30 Minutes

Cook Time: 3 Hours

Servings: 4

These meatballs are the best I have had so far - try them out! You may eat them right away, or can them with sauce for the future. I can't say how long they last canned, because these are usually eaten within 2 weeks no matter how much I make.


  • 1 lbs. beef, ground, free-range or grass-fed, organic
  • 1/4 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 1/2 c. coconut flour, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1 tsp. oregano, dried, organic
  • 1 egg, omega-3, cage-free, organic
  • 1 tbs. parsley, fresh, organic
  • 1 tsp. garlic powder, organic
  • 1/2 tsp. black pepper, ground, organic
  • 1/4 c. cheese, parmesan, raw, organic
  • 2 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured


Mix all ingredients by hand in a large bowl for best results and roll them into golf-ball-sized balls. Drop them into a pot of your favorite sauce and simmer for 3 hours. *Butter is optional - I use it to make the meatballs a bit more tender and to get rid of the coconut flavor.