This recipe is my go-to when I’m out of protein during the work week and need a quick, easy recipe that doesn’t require a ton of prep. I honestly look forward to this juicy treat whenever I bring it to the office. If you’re cooking for one (like me) and you know you won’t consume all 12 meatballs in a week, go ahead and freeze them in glass tupperware! They stay juicy (unlike turkey meatballs that become a bit dry) even after you reheat them.

I typically eat predominately plant-based, but have at least one meal a day with quality sourced meat. Grass-fed chicken, lamb, turkey, and fish are my favorite go-to’s. Quick digestion tip: According to Ayurveda, your digestive fire (called your “agni”) is strongest mid-day. This is exactly why I like to incorporate my daily portion of meat during lunch as meat takes longer to digest. As always, I test any theory I read /write about to see if actually helps and I’m pleased to note it does. I highly recommend trying this if you have a compromised digestive system or constantly feel bloated. Feel free to message me if you have questions about this as well!

I also especially crave red-meat during my period. Thanks to mother nature, women are especially prone to iron deficiencies during this time of the month…especially women with the copper IUD. I’ll save my experience with IUD’s (both hormonal and copper) for another post. Point being, it’s super important to listen to your body and your cravings. One of the greatest things I’ve learned with my past gut issues is taking the time to slow down and really listen to your body and figure out the root cause of your symptoms. Only then will healing occur.

Back to the meatballs…this recipe is so versatile - you can swap lamb for any ground red meat of choice. I love paring these meatballs with veggie soup, steamed veggies & cauliflower rice, red sauce and gluten free pasta, on top of a salad, or topped with primal kitchen hot sauce and/or tahini sauce for a pre or post workout snack!

Ingredients // Pantry List:

  • 1 lb of grass-fed ground lamb (or grass fed meat of choice)

  • 1 egg white

  • Fresh sage (8 leaves chopped finely)

  • 1 tsp. coriander

  • 1 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 1/2 tsp of sea salt

  • Pepper to taste

  • red pepper flakes (optional if you want an extra kick)


  • Preheat oven to 375F

  • Wash and chop 8 leaves of sage

  • Throw 1 lb of ground lamb in a medium size bowl, one egg white, and the spices listed above

  • Mix with clean hands (have fun getting a little dirty!)

  • Roll 12ish balls and place them on a baking sheet lined with parchment paper

  • Bake for 15-18 minutes or until they start to brown on the top. If you like them on the rare side, bake for 15 mins.

Have fun with it! Try subbing out the spices listed with your favorite ones. I love mixing it up when I don’t have the spices listed on hand. The spices listed above are low FODMAP, but if you’re not following a strict LOWFODMAP diet, try garlic and onion powder! As always, the recipe listed above is gluten free & dairy free. Happy cooking!