We eat meatballs a lot in our house.

And by a lot, I mean a lot.

They are easy, fairly quick, and can take on any sort of “theme” for the evening.

Whether they are Rosemary Venison, Mediterranean, Lemon Thyme and Bison, Spicy Cilantro and Turkey Balls, or Basil Ginger (you get the picture), they are always amazing. {“Amaze-balls,” as the younger generation of Southern California might purport}.

This sweet and spicy version of the ground beef ball is nothing less than amazing.
The bite size balls are an amalgamation of fresh and hearty flavors with the light zing of citrus lime.
I think next time I’ll top the whole thing off with some toasted coconut flakes.

I’m excited already.

Asian Meatballs and Coconut Cabbage

1lb. ground beef (grass fed, 90% is best here)
2 Tbs. fresh ground almond butter (peanut butter, if you really want to go crazy)
2 tsp. Red Boat fish sauce
2 tsp. coconut aminos
juice of 1 lime
2 Tbs. fresh basil, minced
ground pepper

2 Tbs. coconut oil
3 cups shredded cabbage and carrots
sea salt
juice of 1 more lime, and a little zest
1 cup fresh cilantro, roughly chopped

Preheat oven to 425 degrees. Combine the first 7 ingredients together and form into golf-ball sized rounds (your basic meatball). Place in a glass baking dish and bake, covered for about 35-40 minutes.
Once the meatballs have finished cooking, remove from oven and allow to “rest.”
Meanwhile, in a large cast iron skillet, melt coconut oil and add the cabbage “slaw.” Stir until crispy and cooked. Season with salt, lime juice, and sprinkle with zest.

Serve balls over slaw, garnished with loads of fresh cilantro – and toasted coconut flakes, of course!