In a large bowl, mix the first 4 ingredients (beef through thyme). Form meat mixture into meatballs.
In a large pot over medium heat, heat coconut oil. To the oil, add the meatballs and cook on each side for 2 minutes, until brown. To the meatballs, add the remaining ingredients and stir.
Cook for 20 to 30 minutes, until meatballs are no longer pink in the center and vegetables are tender.
Serve warm.
Notes
SERVING SUGGESTION: Salad of Mixed Baby Greens tossed with Leanne’s Basic Vinaigrette in a large bowl, toss together mixed baby greens, sliced red onion and avocado. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch each of dried basil and dried oregano; drizzle over salad and toss well. NUTRITION: 469 Calories; 33g Fat (62.9% calories from fat); 33g Protein; 11g Carbohydrate; 5g Dietary Fiber; 96mg Cholesterol; 144mg Sodium.Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 5 Fat.