| 18 | 40 | 235 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 2 beet(s) | Beets, raw (shredded) |
| 454 gm | Ground turkey, extra lean (or ground beef) |
| 1 dash | Black pepper (to taste) |
| 1 tbsp | Paprika |
| 1 dash | Cayenne pepper (to taste) |
| 4 clove(s) | Garlic |
| 1 tbsp | Rosemary, fresh |
| 2 tbsp | Cilantro (coriander) (chopped) |
| 1 tsp | Chicken broth, dehydrated |
| 2 tbsp | Dijon mustard |
| 1 tsp | Coconut oil (for cooking) |
| 1 tsp | Vegetable bouillon |
| 1 small | Yellow onion (diced) |
| 1/2 cup | Quinoa, cooked |
| 2 beet(s) | Beets, raw (for sauce) |
| 1 tbsp | Potato starch (for sauce) |
| 1 dash | Sea Salt (for sauce) |
| 2 cup | Vegetable stock/broth (for sauce) |
1. Add all the ingredients for the balls into a bowl and mix together. Form 15 balls of the size of a golf ball.
2. Heat up a pan, cook the balls in the pan with a little bit of coconut oil to prevent sticking to the bottom of the pan.
3. Cook them for about 5 minutes on medium high heat.
4. Boil water in a medium pot and cook beets until tender.
5. Blend the cooked beets and vegetable broth together. Add the potato starch and spices and mix well.
6. Pour the sauce on the balls and place the pan into the oven for 15 minutes at 375F.
7. Serve hot with rice or a nice green salad.
Enjoy!
Beets
the nitrates and pigments in beets help to keep blood pressure in check and increase athletic performance
| Grain | 0.4 |
| Meat | 1.3 |
| Vegetables | 1.3 |
