Cocktail Meatballs

3 pounds of Grassfed 85% to 90% ground beef (can also use Bison)

2 TBSP oregano

2 TBSP basil

3/4 to 1 tsp granulated dehydrated garlic

1 tsp sea salt

1/2 tsp pepper

(combine these together and form into small cocktail size meatballs)

Cook meatballs at 350 degrees for 15 minutes

1 can Organic tomato sauce

1 small can Organic tomato paste

1 tsp Hungarian Sweet paprika

1/2 cup water

2 TBSP brown sugar.

Combine meatballs and sauce ingredients and place in slow cooker on low for 1 to 2 hours and serve

SHORTCUT:  when I am in a hurry I buy premade organic frozen meatballs and use them instead of making from scratch.


Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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