I bought grass-fed beef at the farmer's market this week and want to experiment with some replacements to oats and breadcrumbs in my meatball recipes. This is my interesting result. It is inspired by the falafel. —Sagegreen
garbanzo beans, cooked
juice from 1 lime
cooked brown rice
grass-fed ground beef
cooked preferably shortgrain brown rice
clove garlic, peeled and smashed
kosher salt, or to taste
pinch freshly milled black pepper
gluten free AP flour seasoned with salt and pepper, or gravy flour of your choice
dry white wine
Greek yogurt, fage
AP gluten free flour
fresh cilantro, chopped
fresh flat parsley, chopped
lime wedges for garnish
grapeseed oil for browning
use tahini dressing as nondairy alternative sauce
and serve with a cucumber raita
In This Recipe
Process the cooked garbanzo beans (can be homemade or even canned) coarsely in a blender with the juice of lime and 2 tsp. of agave nectar. Mix in the cooked brown rice.
Add the bean mixture to the beef, cooked rice, beaten egg, cumin, coriander, capers, garlic, salt and pepper. Mix gently but thoroughly with very clean hands.
Roll these into 1" meatballs and then roll evenly into a mix of the seasoned flour.
Brown these in a hot frying pan using grapeseed oil.
Add the wine to deglaze. Add 3 tbl. agave nectar. Simmer gently for 5 minutes or so. Stir in the yogurt.
Add 1 tbl. dry flour to a 2 tbl. lime juice and stir into pan to thicken. Simmer gently for @ 25 minutes.
Add 1 tbl. each of cilantro and parsley just before the meatballs serving. Serve with your favorite pasta. A lemon-parsley couscous would be lovely. Garnish with lime wedges, and the remaining fresh cilantro and parsley.
For a nondairy alternative sauce, you could substitute tahini (creamy puree of sesame seeds mixed with equal parts of water, flavored with lime and garlic) as is typical with falafel.
Any leftover meatballs can be served in pita pockets with a sesame tahini sauce and/or a cucumber raita.