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Easy Grain-Free Meatballs (That Makes Many Meals)

There’s no question protein is an essential component in the muscle-building equation. We all put a lot of work into our training, and we need to be just as conscientious when it comes to our nutrition.

According to the journal Applied Physiology, Nutrition, and Metabolism, proper protein intake can “help to promote healthy aging, appetite regulation, weight management, and goals aligned with athletic performance.” And, of course, eating high-quality protein is of utmost importance for our health and performance, as well.

So how do we get adequate protein given our busy schedules?

Meatballs!

No joke—meatballs are easy to make, versatile, and freeze well. This recipe makes approximately 32 grain-free meatballs. You’ll have plenty for dinner, for lunch leftovers, and (once cooked and cooled) for the freezer. So, you can make a batch and have meals for the week—or meals for future weeks.

These grain-free meatballs work well in marinara sauce, soup, gravy, or Asian dishes. And since this recipe uses powdered onion and garlic, it requires little prep time. The egg and almond flour help bind the meat, so you won’t even miss the old way of making meatballs with bread crumbs.

You’ll be glad to have these grain-free meatballs around when time is short!

Easy Grain-Free Meatballs

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Servings: 6-8

Ingredients:

  • 2lbs grass-fed ground beef (you can also swap 1lb for turkey, pork, lamb, etc.)
  • 1 egg
  • 2 Tbsp Italian seasoning mix
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup almond flour
  • 2 Tbsp tamari or coconut aminos (your preference)

 Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Line a couple baking trays with parchment paper.
  3. In a large bowl, combine beef, egg, Italian seasoning, onion, garlic, pepper, salt, almond flour, and tamari (or coconut aminos). Mix everything thoroughly so the ingredients are evenly distributed—the best way to do this is with your hands.
  4. Gently form the mixture into roughly one-ounce balls. The more consistent the size of your meatballs, the more evenly they will all cook.
  5. Place the meatballs on tray(s), evenly spaced. Depending on the size of your oven, you may want to get a tray or two cooking while you continue forming the remainder of the meatballs. 
  6. Bake for 15-20 minutes. You want the meat cooked through, but not dried out.

Note: where your food comes from matters. Whenever possible, choose organic ingredients and purchase responsibly raised animal products (i.e. grass-fed beef, free-range chicken, hormone-free dairy, etc.)

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