Chia Meatballs

Chia Meatballs

Do you avoid meatballs because of the egg or gluten-y binders? These meatballs are made with no egg or grains. The chia bulks up with the moisture from the meat and helps the balls keep their shape. It’s recommended to not use super lean meat for this recipe, as a little moisture from fat (healthy fats as long as you’re buying grass-fed!) helps the chia to do what they do best. A simple, flavorful homemade marinara lets the meatballs shine in this meal.

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Chia Meatballs

These meatballs are made with no egg or grains. The chia bulks up with the moisture from the meat and helps the balls keep their shape. It’s recommended to not use super lean meat for this recipe, as a little moisture from fat (healthy fats as long as you’re buying grass-fed!) helps the chia to do what they do best. A simple, flavorful homemade marinara lets the meatballs shine in this meal.
Author Chosen Foods

Ingredients

Chia Meatball

  • 1 lb grass-fed ground beef recommended no leaner than 85%
  • 2 organic tomato paste
  • 2 cloves garlic minced
  • 2 tsp herbs de Provence or your favorite dried Italian herbs
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 2 chia seeds
  • 2 tsp 100% Pure Avocado Oil for sautéing

Easy Marinara

  • 1 medium onion diced
  • 1 clove garlic minced
  • Sprig of fresh rosemary chopped
  • 2 white wine or juice of 1 lemon
  • 1/2 cup beef or chicken stock (homemade if possible)
  • 1 can organic diced tomatoes
  • 1 can organic tomato sauce
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper

Instructions

Chia Meatballs

  1. Combine all ingredients except the avocado oil in a large bowl and stir well with a fork. Let rest for 5-10 minutes so the chia can do its thing. 

  2. Heat a large skillet over medium heat and add the avocado oil. Scoop 8 balls and pat into a round shape. Cook meatballs until brown, turning on at least 3 sides. 

  3. Move meatballs to a plate to rest (they will not be fully cooked but will finish cooking later in the saucand drain all but 1-2 of oil from the pan.

Easy Marinara

  1. Add diced onion to the large saute pan with the residual oil from cooking the meatballs. Saute until translucent, about 3-5 minutes.  

  2. Add garlic and rosemary and cook 1-2 minutes. Add white wine and stock and scrape down any brown bits left at the bottom of the pan. Add the diced tomatoes, tomato sauce, salt, pepper, and stir well. 

  3. Cook over medium heat until sauce begins to reduce and thicken, about 15-20 minutes (it should be at a strong simmer).

  4. Reduce the heat to medium low and gently add meatballs to the outer edge of the pan. Cook 5-10 minutes, or until meatballs are cooked through to desired done-ness (10 minutes will ensure no pink inside). Serve over your favorite spiralized veggie or cooked pasta.

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