Monday, July 1, 2013

Tex Mex Meatballs

1 lb ground beef *grass fed if possible
2 T ground flax seed, ground *a coffee grinder works great to grind flax seeds
1 carrot or beet, grated
1 recipe of chorizo seasoning 

Mix all ingredients together in a bowl.
Put into the refrigerator for 4-24 hours (Don't exceed 24 hours). The more time the meat sits in the seasoning refrigerated before cooking the more flavorful the meat will be!
Roll into balls and place a baking sheet with sides. Or use my favorite method...a mini muffin pan. Just plop the meat mixture into the muffin tin.
Bake at 350 for 15-20 minutes....whenever they are done.
*Sometime I put a dab of ketchup on top of each meatball before baking for a "mini meatloaf" effect.

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