Recipe: Vegetable Packed Meatball Muffins

A nutrient dense snack for any time of day! 


(12 servings) 

3 lbs grass fed & finished beef

3 tsp sea salt - we recommend Real Salt 

3 tbsp Italian spice blend

1 yellow onion, small diced

1 tbsp ghee

1 bunch parsley, chopped

2 small zucchini, shredded

3 carrots, shredded

1 sweet potato, peeled and shredded

3 pastured-raised eggs

1 bunch green onions, chopped

1/8 cup chicken stock or filtered water


  1. Preheat oven to 375F

  2. Heat a cast iron skillet and add ghee. When ghee has melted, add yellow onion and Italian spice blend and cook until onions are golden. Deglaze your skillet with chicken stock or water and set aside.

  3. Gather a large mixing bowl and combine ground beef, shredded zucchini, shredded carrot, shredded sweet potato, parsley, salt, and onion/spice blend.

Line a muffin tin with parchment paper cups and press meat mixture into each cup, filling 3/4 full. Top with green onion and bake for 30 min or until done.

Serve with your favorite steamed vegetables topped with BodyBio Balance Oil & sea salt.

Nutrition Tip

Sweet potatoes are one of my favorite starches because of their delicious flavor and outstanding nutritional value. Yams are one of natures unsurpassed sources of beta-carotene. You can dramatically increase the amount of beta-carotene absorbed when eating sweet potatoes by combining then with some healthy fat. Three to five grams of fat has been shown to significantly increase the absorption of beta-carotene.

I hope you enjoy these amazing nutrient dense meat muffins!


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