Meatballs

Grass-fed beef is full of vitamins and minerals, and less fat than grain-fed. Making meatballs with flax seed binds the balls well, and make it into a heart healthy dish. Feel free to use any meat-type sauce on hand. This sauce I made for it has a sweet and sour BBQ sauce type of flavor. Serve over quinoa or rice with a salad on the side for a complete meal.

Meatballs

1-1.5 lbs grass-fed ground beef
1 large egg
2 cloves garlic
2 tbsp ketchup (or 1.5 tomato past + .5 tbsp honey)
1tbsp ground flax seed
½ small finely diced onion
1 tsp salt
1 tsp pepper
1/2 tsp basil
dash of chili powder

Mix egg and ketchup. Add spices and blend together. Add flax, onion, garlic mixing well. Add beef and mix. Make into about 1.5 inch balls and place into shallow baking dish in single layer. Bake meatballs for 5 min at 400 degrees F, then 25 at 325 degrees F.

Sauce

1 tbsp maple syrup
½ tbsp. soy sauce or tamari
2 tbsp tomato paste (ketchup could also be used)
1 ½ tbsp blackstrap molasses
2 tbsp honey
2 tbsp apple cider vinegar
1 tsp dijon mustard
4 tbsp coconut sugar or sucanat (raw cane sugar)
1 tsp garlic powder
1/8 tsp (or less for more mild) chipotle powder

Add all ingredients to small saucepan and stir for a couple minutes over medium heat, then lower heat to very low and simmer until meatballs are done. Pour over meatballs and stir gently. Great as is or reheated for later. Serve with quinoa or rice.

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