Pastured beef on a budget (aka, sneaking vegetables into our meatballs)

With the 6 of us here, we sure do go through a lot of food!  We do raise and process our own pastured chicken, but do also love local grass fed pastured beef as well, which we can devour quickly.  In trying to stretch a few pounds of local ground beef, I have been trying to sneak veggies into our meatballs…
(p.s., don’t tell the kids, I told them the green specks in the meatballs was the herbs, dill, and parsley…)
This awesome recipe turned 4 pounds of ground beef into 13 pounds of meatballs….which for us, equals about 6 dinners!
Zucchini, Kale, & Dill Grass fed Meatballs:
4 lbs ground beef
4 medium-large zucchini (grated, salted with about 1tbl salt, then left to sit in the fridge for a few hours, then put in cheesecloth and press the liquid out)
4 cloves garlic, chopped
approx 1/4 cup fresh chopped dill, and a handful chopped parsley
8 eggs
15 oz (1 average container) plain breadcrumbs
Large bunch of Kale or greens, I used Kale and red amaranth, chopped
4 onions, chopped finely
salt and black pepper
I sautéed the onions, garlic, and kale together, and put aside until cooled.  Then mixed all ingredients, and cooled greens/onion mix in LARGE bowl.  Form meatballs and brown both sides in pan with oil. After browning, I arranged them on pans and baked for about 30 minutes at 300 degrees. (Large meatballs longer, smaller meatballs for a shorter time….id say, till they are done!)
After cooking, I put aside some for dinner….then cooled the rest in the fridge, and then bagged them in bags of about 15-20 meatballs each, and froze them for a future 5ish dinners!   We like to use a locally pressed, Hudson Valley NY grown non gmo sunflower oil.  With our own (free) veggies, local beef, our own eggs n herbs.  The only thing not local was the container of breadcrumbs…..(dang, next time ill make our own.)
$28 for the 4 pounds of beef, for 6 dinners worth
= $4 ish dollars per dinner for 6 people. Not bad!
Thanks, Larson Farm for the wonderful beef!


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