Purple Meatballs
Looking for a flavorful, healthy, and eye-catching twist on traditional meatballs? These lectin-free purple meatballs are the perfect addition to your meal rotation! Made with wholesome ingredients like grass-fed beef, purple cabbage, and puffed millet, this recipe delivers on taste, texture, and color while staying lectin-free.
Whether you're following a lectin-free lifestyle or just want to try something new, these meatballs are packed with nutrients and perfect for family dinners, meal prep, or a fun appetizer. Let’s dive into this simple yet flavorful recipe!
Why Purple Meatballs?
Not only do these meatballs look unique with their vibrant purple hue, but they also pack a nutritious punch. The purple cabbage and onion add antioxidants, fiber, and a subtle sweetness that complements the savory beef, while the puffed millet provides a satisfying crunch without the lectins found in traditional breadcrumbs. Plus, they're gluten-free, grain-free, and loaded with flavor, making them an excellent choice for anyone focused on clean eating.
Health Benefits of Purple Cabbage
Purple cabbage is rich in anthocyanins, a type of antioxidant that gives it its vibrant hue. Anthocyanins are known for their anti-inflammatory properties and potential to support heart health. Additionally, cabbage is a great source of fiber, vitamins C and K, and other essential nutrients, making these purple meatballs not just delicious but also incredibly good for you!
How to get kids to eat more veggies? Purple Meatballs are kid-approved.
After many years of watching Gena (my autistic daughter) sit at the dinner table, her face scrunched in frustration as she stared at the plate of vegetables in front of her. No matter how they were prepared, they never seemed appealing.
Once again, the purple cabbage would remain untouched, and Gena made it clear with a soft sigh that veggies would not make it into her meal. It felt like we had tried everything—roasted, steamed, even pureed—yet the colorful veggies never made it past the first bite.
But one night, everything changed when a dish of purple meatballs was placed in front of her on the table, and Gena’s eyes widened with curiosity. The meatballs were familiar in shape, but their deep purple hue intrigued her.
Without hesitation, Gena took a bite and smiled—she liked them!
Little did she know, those meatballs were packed with the very vegetables she often refused, like purple cabbage and onion. I watched with quiet joy as Gena happily ate the purple meatballs, thrilled to have found a way to sneak in the nutrients she needed, without the struggle.
Ingredients You’ll Need:
1 lb ground grass-fed/grass-finished minced beef
½ purple onion, grated
¼ head of purple cabbage, grated
1.5 cups puffed millet or lectin-free bread crumbs
2 pasture-raised eggs
½ cup finely minced parsley
1 tbsp Worcestershire sauce (make sure it’s lectin-free)
2 tbsp coconut aminos
Fresh cracked pepper, to taste
Iodized sea salt, to taste
Step-by-Step Instructions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Prepare the Meat Mixture:
In a large bowl, place the grass-fed beef and break it apart using a potato masher.
Add the grated purple onion and purple cabbage to the bowl. These vibrant vegetables will bring a natural sweetness and a pop of color to your meatballs.
Next, add the puffed millet for a crunchy texture, along with the pasture-raised eggs, minced parsley, Worcestershire sauce, and coconut aminos for an umami boost. Season with salt and fresh cracked pepper.
Mix everything thoroughly using a wooden spoon until all ingredients are well combined.
Form the Meatballs:
Use a 1-inch mechanical ice cream scoop to portion out the meatball mixture onto the prepared baking sheet.
Gently roll each portion between your palms to shape them into smooth balls and place them back on the baking sheet.
Bake the Meatballs:
Bake in the preheated oven for 10 minutes, then remove the tray and rotate the meatballs to ensure even cooking.
Return the tray to the oven and bake for an additional 10 minutes, or until the meatballs are fully cooked with a slightly crispy exterior.
Serve & Enjoy:
Let the meatballs cool slightly before serving. Pair them with your favorite lectin-free dipping sauce or over a bed of greens for a complete meal.
Why Puffed Millet?
Puffed millet serves as a great substitute for breadcrumbs in lectin-free recipes. Millet is naturally gluten-free, rich in magnesium, and easy to digest. It helps bind the meatballs together while providing a light, airy texture that’s both satisfying and healthy.
Serving Suggestions
These lectin-free purple meatballs can be served in many delicious ways:
On their own as a snack or appetizer.
With zoodles or other veggie noodles for a low-carb meal.
Over a salad for a protein-packed lunch.
In a wrap with avocado and lettuce for a quick on-the-go meal.
Final Thoughts
These lectin-free purple meatballs are a fun and nutritious way to elevate your meal game. With their striking color and wholesome ingredients, they’re sure to impress both in taste and presentation. Give this recipe a try and enjoy the health benefits of a lectin-free lifestyle while indulging in delicious comfort food!
If you like this recipe, try my COOKBOOK ↓
Here's the Printable-recipe
Purple Meatballs
Ingredients
- 1 lb ground grass-fed/grass-finished minced beef
- 1/2 purple onion- grated
- 1/4 head of purple cabbage- grated
- 1.5 c puffed millet
- 2 pasture-raised eggs
- 1/2 c finely minced parsley
- 1 tbsp Worcestershire sauce
- 2 tbsp coconut aminos
- fresh cracked pepper
- iodized sea salt
Instructions
- Preheat the oven to 350° F
- Line a baking sheet with parchment paper and set it aside.
- Place the minced beef into a large bowl. Use a potato masher to break apart the meat.
- Add to the bowl the grated onion, cabbage, puffed millet, egg, parsley, Worcestershire, coconut aminos, and season with salt and pepper. Use a wooden spoon to mix until combined.
- Use a 1-inch mechanical ice cream scoop to the meatball mixture onto the prepared baking sheet.
- Use your hands to roll the meatballs between your palms to make them into a ball shape and return the meatball to the baking sheet.
- Bake for 10 minutes.
- Remove pan from oven and rotate the meatballs.
- Return to the oven and cook for additional 10 minutes.
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