GutRx Greek Meatballs

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  • 1 pound Lean Ground Beef
  • 1 pound Ground Lamb
  • 0.5 cup Polenta
  • 2 large Eggs - slightly beaten
  • 1 bunch Green Onion - finely chopped (green part only)
  • 2 tablespoon Dried Parsley
  • 1 teaspoon Sea Salt
  • 0.5 teaspoon Ground Black Pepper - freshly ground
  • 1 tablespoon Dried Mint
  • 0.5 cup Coconut Oil
  • 1 cup Coconut Flour
  • To make the meatball, in a large bowl combine the meat, polenta, eggs, green onions and seasonings.
  • Rolling the meat between your palms, Form 1 to 1 ½” diameter balls.
  • In a large skillet over medium high heat, add the coconut oil. Once hot, roll each meatball in the coconut flour. Carefully place the meatballs in the skillet.
  • Cook uncovered for 8 minutes on each side. Remove from pan and place in a heat proof dish lined with paper towel (to absorb the excess oil).Repeat cooking process until all meatballs are cooked.
  • Make approximately 40 meat balls.
We recommend Ancient Harvest Quinoa Polenta. You may replace coconut flour with rice flour (or any other gluten free flour).


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