Grass Fed Beef & Shiitake Meatballs


If you're not using grass-fed, organic beef for these meatballs I promise you're missing out on half the flavor! Go to your local farmer's market this weekend before trying this recipe out and grab a pound of local grass fed beef. It makes a huge difference in both flavor and nutrient density. Unless we're being served by someone else, we only opt for bringing organic pasture raised meats into our home. Even better if its local! I won't draw this out with all the reasons you should opt for organic, pasture raised meats just know you're adding tremendous value to your diet by doing so. I also highly encourage you to choose organic shiitake mushrooms. Mushrooms are a very medicinal food and you limit the medicinal benefits by not buying the best quality available! Shiitakes are a tremendous immune booster & could potentially boost your milk supply due to their high beta-glucan content.


Postpartum mamas need to focus on warming, healing foods as their bodies work to recover from pregnancy and childbirth. There is a tremendous amount of repair occurring and the best way to support our bodies in this season of life is through warming, medicinal, nutrient dense foods. These meatballs are a great addition to a postpartum diet!

Ingredients

+ 1 lb organic, grass fed beef

+ 1/2 red onion, finely chopped

+ 1/3 cup bread crumbs

+ 1/2 cup shredded mozzarella cheese

+ 2 eggs

+ 1 package of organic shiitake mushrooms, chopped

+ 1 tablespoon/ 3 cloves of chopped garlic

+ 1 Tablespoon of Italian seasoning

+ salt & pepper to taste


Steps

1. Preheat oven to 375.

2. Place all ingredients in a bowl and hand mix until well combined.

3. Hand form meatballs (about golf ball size, maybe a little bigger) and place on parchment-lined baking sheet. They can be as close as needed, no need to spread out.

4. Cook for about 30 minutes or until cooked through.


Notes:

1. If you don't have bread crumbs, put a slice or two of bread in a food processor or blender and pulse until finely crumbled. I always stick the butt ends of bread loafs or nearly-expired bread in the freezer so that I always have bread crumbs available. If frozen, toast to thaw prior to processing.

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