• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

If a visual will help, watch the Instagram Reel for this recipe.

• Preheat your oven to 400 degrees.

Make the meatball mixture.

• Add all of the meatball ingredients to your mixing bowl, and mix well. Since the plantain flour is dry, it will probably be best to use your hands for mixing.
• *Note: the recipe as written (1/2 cup of plantain flour) makes a pretty "bready" meatball that is not very moist. I love them this way and find that they're perfect for dipping in sauces. If you prefer your meatballs to have a bit more moisture, cut the plantain flour in half (so 1/4 cup) and/or add an extra egg.

Make the meatballs.

• Add a sheet of parchment paper to your baking sheet.
• Form the meatball mixture into individual meatballs and place them on the parchment paper. For a visual, see the Instagram Reel for this recipe.

Bake the meatballs.

• Bake the meatballs for 20 minutes at 400 degrees. They should be fully cooked through when done.

While the meatballs are baking, make the raw tzatziki sauce.

• Use this recipe here.

When the meatballs are done, allow them to cool, then serve and enjoy.

• When the meatballs are done, remove them from the oven and allow them to cool for about 10 minutes.
• Place the meatballs on a serving plate with your raw tzatziki sauce, then serve.
• We had no leftovers when I made this (the meatballs went so quickly!), but if there are any, store them in an airtight container in the fridge for 2-3 days.