Asian Meatballs and Coconut Cabbage

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, and lime juice, and sprinkle with zest.

 

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