I am very lucky to have grass fed, grain free beef from my own paddocks in my own freezer. Grass fed beef is naturally lower in fat. GE/GM free. Carries up to 400 times more Vitamin A and E. It has two to four times more of that heart healthy Omega 3. It is disease and chemical free. What more could you ask for?
Today I made meatballs with a fresh tomato sauce, served on a bed of sauteed silverbeet. This entire meal is from the kitchensgarden and fields. So it is very fresh and the nutrients and especially Vitamin C are at their peak. To absorb the iron from the silverbeet and the beef you need to have some Vitamin C in your meal as well.
Chop finely in food processer
- 1 large onion
- 1 handful cilantro
- 1 handful basil
- 1 small chilli
- 1 capsicum
- Add this to 2 pounds of ground beef with 2 small eggs. Mix together well. Scoop up small portions of meat mixture, shape and roll in flax seed flour.
- Oven bake in a little olive oil or butter until browned and cooked, turning once.
Meanwhile cut up and cook together with a little olive oil
- 6 peeled and chopped tomatoes,
- a sliced onion,
- a fennel bulb,
- fresh herbs and seasoning
- While this cooks: scorch the last big shiny eggplant from the garden over a flame until the skin is crackly and the inside is soft and mushy.
- Once the tomato mixture is cooked down enough, (about 30-40 minutes) mix in the peeled eggplant then blend in batches creating a lovely fresh thickened sauce. Pour over meatballs and cook for about 10 minutes.