I usually know what I am going to chat about during a recipe post. Sometimes I have a good story to share about how the recipe came to be; sometimes the recipe reminds me of a good time; sometimes I blab about my food photography improvements.
But today, my mind is at a bit of a blank.
I contemplated: “Make some meatballs and zoodles” and hitting publish but my fingers began to start hitting the keys.
I am still baffled by how much I friggin love meat. It’s almost laughable. Rewind to 8 months ago: I wouldn’t touch the stuff, it grossed me out and I swore it off. Fast forward to today: give.me.all.the.meat. Well not all but I’m obviously eating a lot of meat: breakfast, lunch, dinner. I’m not some kind of animal hater or caveman (I may be eating like one but that’s beside the point) but I am definitely over my anti-meat stage.
The fact of the matter is this: meat is a nutritional powerhouse and we need nutrients. Fact. Iron, B vitamins, fat soluble vitamins, some minerals – it is true. Well not the factory-farmed-junk… that is not nutritious. The properly raised, fed, antibiotic/hormone/chemical free kind. I feel really good about eating meat because a) I am eating real meat from properly raised animals b) I am trying to utilize as much of the animal as I can (does anyone want a liver pâté recipe?) and c) It makes me feel good.
Okay I am starting to sound preachy – you know I truly believe in doing what works for you but I am a shining example of experimentation in order to find what works for you. I challenge you to reflect and see how you are feeling: if you are veggie-eating and tofu-loving and feeling strong, energetic and alive – amazing! But we sometimes need to push ourselves out of our food comfort zone in order to do what is best for us. I’m not shoving meatballs in your mouth, I’m just trying to drop some knowledge and give you some simple and delicious ideas if you do want to shove them in your mouth.
So onto the meatballs: they seriously couldn’t be easier. Make them. The zucchini noodles: you know I love my spiralizer (I use this one). Spend the $40 people. It’s the best kitchen gadget that I own. I also discovered a revolutionary zucchini noodles trick: salt them! You know how zucchini noodles get kinda soggy if you cook them for a minute too long? Duhhhh salt! I updated my zucchini noodle recipe page with this tip: Before cooking, lay the zucchini noodles on a paper towel and sprinkle generously with salt. Allow to sit for at least 30 minutes. Use another paper towel to gently press down on the zucchini noodles to release some of the water. Cook as normal.
Well I guess I found something to talk about – weird how that works. Happy meat-eating!
Easy Baked Meatballs
Ingredients (Makes 12 meatballs)
- 1 lb. grass-fed ground beef (or ground meat of choice – pork or lamb would be great too)
- 1 egg
- 1/3 cup nutritional yeast (optional)
- 1/3 cup diced onion
- 1 tsp. oregano
- 1 tsp. basil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- coconut oil (or fat of choice), for frying the onion
1. Preheat oven to 400 degrees F and line a baking sheet with tinfoil and set aside.
2. In a medium bowl, combine ground beef, egg, nutritional yeast, oregano, basil, salt and pepper and set aside.
3. In a small pan over medium heat, melt coconut oil (or fat of choice) and fry onion until soft and golden brown.
4. Add onion to ground beef mixture and mix to combine.
5. Use your hands to roll beef mixture into 12 golf-ball-sized balls and place on the baking sheet.
6. Bake for 20 minutes – flipping halfway through.
7. Serve with tomato sauce and zucchini noodles
Questions of the day…
What’s your favorite kind of ball?
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