Description
Meatballs made with 100% grass-fed ground beef, baked purple sweet potatoes, scallions, fresh ginger, fresh turmeric, celery, fresh cilantro, garlic, egg, cassava flour, and a kimchi sriracha sauce.
Ingredients
- 0.650 lbs 100% grass-fed ground beef
- 8 oz baked mashed purple sweet potato (I cut it in halves and baked it face down for about 30 minutes at 400F, with a little avocado oil)
- 1, 2 stacks of celery
- 1 handful fresh cilantro
- 1 piece thumb size fresh ginger (preferably grated)
- 1 piece thumb size fresh turmeric (preferably grated)
- 2 garlic cloves (preferably grated)
- 3 scallions
- 1 pasture-raised egg
- 3 tbsp cassava flour
- 2 tbsp Wildbrine Kimchi Sriracha Sauce (the red one), or more if you love hot food
- salt and pepper to taste (it needs about 1/2 tsp of iodized salt, and a little pepper, since it already has a lot of strong flavors)
- Avocado oil + toasted sesame seeds for baking
FOR THE VEGGIE BED (only for two servings)
- 2 cups cauliflower rice
- 2 cups broccoli slaw
- few tbsp full-fat coconut milk
- few tbsp avocado oil
- few tbsp coconut aminos
- 1 tbsp rice vinegar
- salt and pepper to taste
- 1 tsp of arrowroot powder (optional)
- sesame seeds – optional
Instructions
- Preheat oven to 400F and oil a big sheet pan with avocado oil mixed with toasted sesame oil.
- Mix all the vegetables together in a food processor (mix really well for a soft texture, or less for a more chunky texture).
- Add the veggies to a big mixing bowl, add the meat, the egg, cassava flour, kimchi sriracha sauce, salt and pepper.
- Shape the meatballs using about 1 tbsp of mixture for each and line them in the greased pan, leaving a little space in between.
- Bake at 400F for 30 minutes.
- Serve hot or cold, as an appetizer with more kimchi sriracha sauce or with vegetables for a main dish.
TO MAKE THE VEGGIE BED (just for two servings)
- Heat avocado oil in a skillet on medium heat
- Add the cauliflower rice and broccoli slaw and cook for about 5 minutes.
- Add the coconut milk, coconut aminos and rice vinegar (as much as to make a little sauce in the pan). Add salt and pepper to taste and cook for a couple of minutes.
- Sprinkle the arrowroot power on the vegetables, some sesame seeds if you want, mix and take away from heat.
- Serve with the meatballs and hot sauce.
Notes
I made 26 meatballs with this quantity and I counted 4 meatballs per serving if you have them with vegetables. Don’t forget these meatballs are half vegetables, so the animal protein intake is reduced. The quantities for the cauliflower rice are only for two people, so add more if you cook for a bigger family.