Our back yard has turned into a meadow, and I’m loving it!
After the recent rain, plants we didn’t know we had have sprouted out of the ground, creating a lush lusty green carpet. The cats are have a field day (no pun intended)!
Creeping between Clover and Dandelions. three enormous Chard plants and other tall grasses, they must thing a jungle was transported here overnight.
I have enough dandelion greens to make a salad for 100 people, or dandelion and onion pastries for a crowd.
These Mega Meatballs would make a lovely accompaniment to a Dandelion, black olive, scallion and Romaine salad.
Mega Meatballs in Pesto Marinara
What are meatballs doing on a site that promotes healing foods? When you eat GRASS FED, ORGANIC beef.. you are actually eating a health-filled food.
Grass fed beef is balanced in Omega 3’s and Omega 6’s as it is meant to be. When cows roam open range, they eat grasses not grains… thus taking away the excess Omega 6 fatty acids that we eat wayyy to much of in so many other foods.
So if you are not vegan or vegetarian, eating beef can be a wonderful source of healthy protein and you can indulge 2 – 3 times a week.
- 1/2 c. organic Parsley
- 1/4 organic Red Onion
- 3 organic white or brown Button Mushrooms, halved
- 4 organic Scallions, chopped fine
- 1 lb. organic grass-fed Beef
- 2 tsp. Oregano
- 1 tsp. each Sea Salt, Black Pepper, Allspice
- 1/2 tsp. Cinnamon
Place Parsley, red onion and mushrooms in processor and pulse until chopped. Add scallion and beef and spices and pulse until well mixed.
Remove from processor and knead with you hand for a couple of minutes to make sure spices are well absorbed.
Form into 1-1/2″ meatballs, and place on a tray or large platter.
Place a large saute pan over medium heat for 30 seconds, and add meatballs one by one. If they sizzle after a minute, turn heat to medium low, and cook, turning, until brown and mostly done.
Note: A little pink in the center is ok, since they will continue to cook in the sauce.
Remove and set aside.
Marinara Pesto Sauce
- 16 oz. organic Tomato Sauce
- 3 medium cloves organic Garlic, minced
- 3 Tbs. non dairy homemade Pesto (or store bought)
- 2 tsp. fresh Oregano, chopped (or dry)
- 1 tsp. fresh Basil, chopped (or dry)
- 1 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1/4 tsp. Cayenne
- 1 Tbs. organic EV Olive Oil
Place all ingredients in large pot over medium heat. When sauce begins to bubble, turn to low and simmer for 10 minutes, partially covered.
Stir sauce. Add meatballs and sink into sauce. Cover and simmer for 15 – 20 minutes, stirring occasionally.
Serve over brown rice and quinoa pasta, or beside steamed sweet potatoes.
~ Bon Apetit! ♥