Makes about 36 meatballs
· 8 medium fresh shiitake mushrooms, minced (or 8 dried shiitake mushrooms, rehydrated)
· 1 medium shallot, minced
· ¾ cup minced sweet potato (I have used carrots too)
· 2 tablespoons minced cilantro
· 2 pounds ground beef
· 1½ tablespoons Paleo-friendly fish sauce
· 2 tablespoons tomato paste
· Kosher salt
· Freshly-ground black pepper
· 2 tablespoons melted fat of choice (unnecessary if using parchment paper)
1. Line two baking sheets with parchment paper, and preheat the oven to 375°F.
2. While the oven is reaching the cooking temperature, finely mince the mushrooms, shallot, sweet potato, and cilantro.
3. In a large bowl, combine the ground beef, fish sauce, tomato paste, and the minced veggies and herbs. Sprinkle on salt and pepper.
4. Thoroughly combine all the ingredients with your hand.
5. Scoop out uniform balls and use your hands to roll out meatballs. They should be roughtly 1½ inches in diameter.
6. Divide the meatballs onto the two lined baking sheets and bake each tray for 15-20 minutes, rotating the tray half way through to ensure even cooking.
What are the benefits of this dish?
There are a number of factors to consider when it comes to grass-fed beef, but let us focus on why it is a healthy, nutrient-dense food choice.
Grass-fed red meat is considered a very good source of protein and contains a for of iron that is especially well absorbed by the body. In addition to iron, it also contains vitamin D and other minerals such a as zinc, important to support the immune system, and selenium, which provides antioxidant protection.
Red meat is also a rich source B vitamins and of hard-to-find vitamin B12, which is vital for proper function of almost every system in our body, including the nervous system and for cardiovascular health.
SOURCE: Nom Nom Paleo