Jaded issue #3
About four years ago, I couldn’t cook for sh*t. Like, truly tragic. Burnt veggies, bland chicken, and not going to lie, I barely knew how to cook pasta. But here’s the thing…just like everything else in life, I practiced. I messed up, I kept going, and eventually I got good at it. Somewhere in the mess, I fell in love with cooking—not just with the food, but with how it made me feel.
So today, I’m sharing one of my all-time favorite go-to recipes: my grass-fed meatballs. I used to literally crank these out every week. Sometimes I’d roll them mini and snack on them like protein bites (you should try), sometimes I’d make them full-size for an actual meal. Either way, they’re nutritious, filling, and amazing.
And let’s clear the air: red meat isn’t the villain it’s been painted as. For women especially, high-quality beef is legit essential (in my opinion). We’re talking iron, zinc, B vitamins—all the things your hormones are begging for. And when it’s grass-fed, you’re not just doing your body a favor—you’re skipping out on inflammatory junk and actually getting more nutrients. (more on this topic soon).
Ok here is the recipe.
Ingredients:
1 lb grass-fed ground beef
¼ cup water
¾ cup organic breadcrumbs
1 egg
¼ cup grated Parmesan cheese
½ tablespoon garlic (minced or granulated)
½ tablespoon salt (or to taste)
½ tablespoon Italian seasoning
Instructions:
Preheat oven to 400ºF. Line a baking sheet with parchment paper or lightly oil it.
In a large bowl, combine all ingredients: beef, water, breadcrumbs, egg, Parmesan, garlic, salt, and Italian seasoning.
Mix gently with your hands or a fork until everything is well combined—don’t overmix to keep the meatballs tender.
Roll into meatballs about 1 to 1.5 inches in diameter. Place them evenly on the baking sheet.
Bake for 20–25 minutes, or until golden brown and cooked through.
Optional: Simmer in warm marinara sauce for 10–15 minutes after baking for extra flavor.
xoxo
Olivia Jade
Jaded By Olivia Jade 