| 19 | 40 | 187 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 2 beet(s) | Beets, raw (for sauce) |
| 2 cup | Vegetable stock/broth (for sauce) |
| 1 tbsp | Potato starch (for sauce) |
| 1 dash | Sea Salt (for sauce) |
| 1 tsp | Coconut oil (for cooking) |
| 2 beet(s) | Beets, raw (shredded) |
| 454 gm | Ground turkey, extra lean (or ground beef) |
| 1 tsp | Chicken broth, dehydrated |
| 1 dash | Black pepper (to taste) |
| 1 dash | Cayenne pepper (to taste) |
| 2 tbsp | Cilantro (coriander) (chopped) |
| 2 tbsp | Dijon mustard |
| 4 clove(s) | Garlic |
| 1 tbsp | Paprika |
| 1/2 cup | Quinoa, cooked (prepare as per package instructions) |
| 1 tbsp | Rosemary, fresh |
| 1 tsp | Vegetable bouillon |
| 1 small | Yellow onion (diced) |
| 1/2 cup | Pea Protein Powder |
1. Mix all the ingredients from the balls 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 375°F.
7. Serve hot with rice or a nice green salad.
Enjoy!
1 serving is 2 beet balls
Beets
contain nitrates and pigments that may help to lower blood pressure and increase athletic performance!
Turkey
is an excellent source of lean protein!
| Grain | 0.2 |
| Meat | 0.6 |
| Vegetables | 0.7 |
