Gee I wish I weren't so busy with the food prep to forget about taking pictures! Anyhow... here's another one the hubby was raving about. And by raving I mean eating with his eyes closed and moaning and groaning and eating seconds even when he was full. Serves 2 as a main.
2 medium-large beets peeled and quartered
1 Tbsp balsamic reduction
3 slices whole-grain bread
3 Tbsp danish blue cheese
2 Tbsp olive oil
3 cloves roasted garlic
3 Tbsp shaved fresh (or frozen) basil
1 lb organic grass-fed ground beef, thawed
1 egg
1 Tbsp HP sauce (or apple cider vinegar)
4 Tbsp fresh cracked ground pepper
1/2 tsp ground sage
salt
1. Place the beets in a saucepan with an inch and a half of water at the bottom and turn heat to medium-high. Steam for approximately 12 minutes until tenter but not mushy.
2. Cut bread into small squares and place in a small roasting pan. Drizzle with olive oil. Add shaved basil, blue cheese and roasted garlic and squish it all around with your fingers. Be sure to get a little bit of cheese and oil on all the pieces of bread.
3. Place the beets on top of the bread and cheese mixture. Preheat the oven to 375 degrees Celsius.
4. Mix the beef, egg, and HP in a bowl. Grind the pepper fresh, 1 Tbsp at a time, onto a plate. Form 1.5" diameter meatballs out of the beef mixture and roll them into the ground pepper. Place the peppered meatballs into the casserole dish (dispersed semi-evenly).
5. Sprinkle with sage and salt then bake in the oven for 7-10 minutes until you can smell the smells emanating from the oven. You can check to be sure it's done by splitting a meatball and making sure there is no red inside.
Enjoy! We sure did!
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