I’m always looking for new recipes to try, and especially ones that my kids will eat.
We bought 1/2 of a grass-fed steer this year, and my dad gave us some ground venison, so we have quite an abundance of meat. So I decided to make a recipe that involved meat and tasted great. Enter Mexican Meatballs. Juicy and extremely flavorful, they passed the most important test. My kids. My one year old actually inhaled them. Victory! Anyway, here is the recipe.
Kid-Approved Mexican Meatballs
Persons
24
Ingredients
- 2lbs of Venison or Grass-fed beef
- 6 oz. of nitrate-free bacon, cut up into small pieces with kitchen shears
- 1 small onion, diced
- 2 large organic carrots, diced
- 1 C. Cooked white rice
- ½ C. Almond flour
- 1 Tbsp Cumin
- ½ Tbsp Garlic powder
- 1 Tbsp sea salt
- ¼ tsp Chili Powder
- ½ tsp Ground black pepper
- 1 C. Mild, organic salsa
- 4 Tbsp. Organic tomato paste
- 2 Pastured eggs
Instructions
- Preheat oven to 350 degrees Fahrenheit. Dice carrots and onions.
- Saute carrots in butter or coconut oil on medium heat for about five minutes. Add in onions and saute both until soft.
- Using kitchen shears, cut up bacon into small pieces.
- In a large mixing bowl, add ground meat, bacon, eggs, carrots, onions, almond flour, cooked rice, and all spices. Mix thoroughly, using hands. Set aside.
- In a small saucepan, combine salsa and tomato paste and warm on medium-low heat. Mix thoroughly and allow it to warm up.
- Add 1/2 cup of salsa/tomato paste to the beef and mix.
- Using your hands, roll meatballs large enough to fill each cupcake space.
- Bake in oven for approximately 30 minutes.
- Optional toppings: shredded cheese, fresh guacamole, pico de gallo.
© 2024 Jennifer Franchak Nutrition & Wellness
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