I was going to call these BB Balls….. It just didn’t sound right. You can call them that if you like though. The beetroot sweetness is a cracker combo with the acidity of the balsamic and compliments the beef perfectly. Not in a ‘gee your butt looks great in those jeans Beef’ kinda way (though what a lovely compliment that would be), in the ‘tastebud mouthparty’ kinda way.
A few weeks ago I was lucky enough to meet the lovely Aimee from Young Farmers. After reading their Story and seeing how passionate they are about their grassfed cows and nose to tail eating, we are collaborating to bring you recipes using the lesser known & less costly cuts of their beef. Eating high quality meat does not need to be expensive, you just need to get to know your farmer or butcher, and be prepared to step away from the eye fillet. Go on, I dare you. You can even get 5% off your online order using the code ‘mfr2015’. How good.
Now if you’ve been hanging out with me for a bit you have likely heard me bang on about the amazing nutrition & health benifits of eating offal, especially liver. Heck, I even put it in a Smoothie. Organ meat is packed with nutrition, loaded with iron, and is the most nutrient dense part of the animal. I know, you’re sooks, it’s gross to touch, you don’t want to see it, you don’t want to handle it. Well, guess what? Problem solved because the awesome peeps at Young Farmers mince it for you. Yep, that’s right it just looks like mince so you can add it easily into your food without having to actually deal with it yourself. What legends. Now stop being a big baby and go get yourself some. You can’t even taste it in this recipe but your body will be air punching you for the bucket-load of B-vitamins, zinc & iron you have just delivered via delicious meatbally goodness.
750g Beef Mince
250g minced Offal (optional- you can just use all beef mince if you’re too soft to try offal)
2 cups grated beetroot
1 tsp garlic powder
1 tsp onion powder
Salt & pepper
1/4 cup coconut flour
1/2 cup balsamic vinegar
In a large frying pan over a medium heat, add the beetroot & balsamic vinegar. Cook until the liquid has reduced and the beetroot starts to get sticky and caramalised then remove pan from heat and set aside. In a large bowl combine all other ingredients & mix well, I find hands work best. Once combined well, add in the beetroot mix & any remaining pan juices & give it another good mix up. Heat the same pan again with some coconut oil over a medium heat, form balls or patties with the mince & cook them up in the frying pan. Easy. Makes lots. By lots I mean heaps. Like at least 30 big meatballs.1