Julie's Lime & Paprika SIBO Meatballs

12 ingredients · 30 minutes · 8 servings

12 ingredients · 30 minutes · 8 servings

Directions


  1. Set oven temperature to 375 degrees F and line a baking sheet with parchment paper (2 lbs of meat will fit onto one standard baking sheet).

  2. Place ground meat into a large bowl.

  3. Mix together 1 Tbsp of ground flaxseed with 2 1/2 Tbsp of water and set aside for 5 minutes (while chopping and combining other ingredients). Add the additional 1 Tbsp of flaxseed to meat mixture.

  4. Juice the 2 limes right into the bowl (with the meat).

  5. Chop green onions and parsley.

  6. Sprinkle all spices including salt and pepper onto meat and then add green onions and parsley.

  7. Add in the flaxseed and water mixutre and combine all ingredients thoroughly.

  8. Take 1/8 cup (2 Tbsp) of the meat mixture and roll into balls and place onto the baking sheet.

  9. Bake meatballs for 20 minutes. Cook until internal temperature of meatballs is 165 degrees F and the meatballs are slightly browned. I usually cook my meatballs a bit longer than 20 minutes so they get a little crispy. So, play around with your oven and how crispy you like your meatballs.

 

Ingredients


1 lb Extra Lean Ground Beef (Free range preferably and it doesn't have to be extra lean)

1 lb Extra Lean Ground Turkey (Preferably free range and it doesn't have to be extra lean)

2 Limes (juiced)

2 tbsps Ground Flax Seed

2 1/2 tbsps Water

1/4 cup Green Onion (chopped)

1/4 cup Parsley (chopped - alternatively you can also use cilantro )

2 tsps Paprika (alternatively you can use smoked paprika)

2 tsps Cumin

1/8 tsp Cayenne Pepper

1 tsp Sea Salt

1 tsp Black Pepper

 

Notes

Cooking Notes

If there is a small amount of liquid on the pan once the meatballs are cooked - that is completely fine. Transfer them onto serving dishes and combine with your favorite side dishes.

Serving Instructions

My favourite way I like to enjoy these meatballs is fried up with some ghee, pre-cooked butternut squash, arugula, tomatoes, peppers, and green onions. I also serve them just as they are with yam fries and a side salad. You can also break them up or use them whole in a marinara sauce for spaghetti and meatballs.

Storage Notes

The meatballs will keep for 3 days in the fridge and freeze very well.

 

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