Mouthwatering Meatball Recipe (Keto, Bulletproof, & Paleo Friendly)

Wow! I don’t think I can scream AMAZEBALLS loud enough through the screen to let you know how--well, AMAZEBALLS--these meatballs were!

To be honest, I’ve never made meatballs from scratch before, nor have I ever used turmeric in a recipe! I guess you can say this recipe helped me pop my cherry in those two aspects! Woot woot!

It’s been a solid 2-3 weeks of me following a ketogenic, low carb high fat, bulletproof lifestyle and here are a couple things I’ve been able to accomplish:

1 - I’ve been able to complete an 18 hour fast most days

There are many different approaches when it comes to keto and bulletproof, but Dave Asprey and many other experts agree that including intermittent fasting in your diet protocol helps to heal your gut, allow for your body to get into ketosis, and speed up fat burn.

They encourage an 18:6 fasting protocol, in which you fast for 18 hours and have a 6-hour eating window. For me, it took a few days to slowly shorten my eating window from my previous 12-hour eating window to a 6-hour eating window. But overtime, I was able to do it..which brings me to my next point.

2 - I am able to sustain my energy without food

Well, this is the whole premise behind keto. Because you’re intaking barely any carbs, your body only runs on stored fat as its source of fuel.

This provides a “consistent” type of energy, rather than the ebb and flow of what you’d normally feel when you spike up your insulin due to sugar or carbs. When I’m in the 18-hour fast, I don’t feel starved, deprived, or anything in that matter.

3 - It’s helping my psychology around food

I know many people struggle with the psychology of eating, including myself. The #1 reason why people eat is because of boredom and I totally would catch myself doing that before keto.

But since doing keto, I’ve had to learn to really LISTEN to my body and understand if I’m just bored or if I’m actually hungry. Most times, if not 100% of the time, I’m bored and want something to do.

Now that I’m slowly becoming “fat-adapted,” I am no longer needing to look to food to entertain or nourish me. Rather, I am now simply listening to my body and truly listening for hunger cues (e.g. rumbling, feeling “hangry,” losing focus, etc).

If that’s the case, then I’ll go ahead and have a snack. But so far, that hasn’t been a problem because of the abundance of filling fats I’ve been consuming.

Anyways, back to these meatballs.

This recipe is from Dave Asprey’s book The Bulletproof Diet and has been a weekly staple in my kitchen since I discovered it. It is so good and filled with tons of quality protein and fat (make sure you buy grassfed beef).

I hope you love the recipe and share it with your friends!

Jenny

These meaty mouthfuls are great by themselves for lunch or for dinner with a vegetable dish of your choice. Play around by adding chopped fresh herbs ( basil, parsley, mint, oregano, sage, or rosemary ) to see which you like best.

• 1 pastured whole egg
• ¼ cup ground almonds or almond butter
• Sea salt
• 1 tablespoon C8 MCT oil
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 pound grass - fed, organic ground beef, bison, or lamb

Directions 

• Preheat the oven to 320 F
• Combine the egg, nuts, ½ teaspoon salt, oil, turmeric, and chili powder and mix into the meat by hand to thoroughly combine.
• Form the meat into small balls the size of a Ping - Pong ball and place them on a rimmed baking sheet lined with foil.
• Sprinkle salt on the meatballs before placing them in the oven.
• Bake for 20 to 25 minutes, depending on the size of the meatball.

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