Free Recipe @ Our Recipes: Set aside 2 teaspoons (10 ml) of the lime juice. In a large glass baking dish, mix together the remaining lime juice, onion, serrano, garlic, about 3/4 cup (12 g) of the cilantro, chili powder, cumin, Sucanat, and olive oil until well combined. Lay (Beef)

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Set aside 2 teaspoons (10 ml) of the lime juice. In a large glass baking dish, mix together the remaining lime juice, onion, serrano, garlic, about 3/4 cup (12 g) of the cilantro, chili powder, cumin, Sucanat, and olive oil until well combined. Lay : Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020
Listed in: Main Courses / Beef Ingredients

1 egg

1/3 cup (50 g) feta cheese

1 pound (455 g) grass-fed leanest ground beef

1/4 cup (30 g) whole-wheat bread crumbs

1/4 cup (40 g) minced onion

1 tablespoon (6.5 g) ground flaxseed

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 1/2 teaspoons (1.5 g) oregano, divided

1 teaspoon basil, divided

2 teaspoons (10 ml) olive oil

3 cloves garlic, minced

1 can (14.5 ounces, or 410 g) crushed tomatoes

Pinch of Sucanat or sugar

1/4 teaspoon red pepper flakes

1 tablespoon (15 ml) red wine vinegar

Preheat the oven to 400°F (200°C, or gas mark 6).

In a large bowl, whisk or beat the egg together with the feta until it is mostly smooth. Add the beef, bread crumbs, onion, flaxseed, salt, pepper, 1 teaspoon of the oregano, and 1/2 teaspoon of the basil and mix with your hands until well combined. (Don’t overdo it as overmixing the meat will make your meatballs tough.) Form into about 25 small (about 1-inch, or 2.5-cm) meatballs.

In a Dutch oven, heat the oil over medium heat and cook the meatballs, rolling them around to brown all sides, until almost cooked through, 7 to 10 minutes. Drain any excess oil (if using lean grass-fed, you should have no excess). Add the garlic and cook for 1 minute. Add the tomatoes, remaining 1/2 teaspoon each of oregano and basil, 2 pinches of sugar, red pepper flakes, and red wine vinegar, stirring gently to combine. Reduce the heat and cook for 10 to 15 minutes more, covered, or until the meatballs are cooked through.

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