For years and years I had a preference for protein choices outside of the red meat category.

Boy has that changed.

I’ve come to CRAVE red meat – daily.
I can’t seem to get enough.

Meatballs it is, on most days, for me.  Of course, I’ll take a lovely flatiron, hangar, sirloin, ribeye, or NY strip steak any day.  And, because I am a princess, after all, I’ll gladly gobble down, savor, rather,  a filet mignon.  However, most days, good old grass fed ground beef – or even bison – will more than suffice.

Most meatballs seem to be of adequate size.  Today, however, I’ve decided to miniaturize my meatballs into little bite-sized bits.

Grass Fed Mini Meatballs and Minced “Rice”

1 lbs. 85% lean grass fed beef
2 tsp. savory spice mix (okay, I hate to admit this, BUT, I’m loving Mrs. Dash Onion & Herb Seasoning Mix – ei yi yi, please don’t judge me!!)
1/2 tsp. sea salt

3 Tbs. Kerrygold pastured, grass fed butter
1/4 yellow onion, diced
1 small head cauliflower, grated (or minced)
1 large zucchini, grated (or minced)
Sea salt and pepper

Preheat oven to 400 degrees.  Mix herbs, salt, and ground beef together and form into miniature meatballs.  In an oven safe baking dish, cover with foil and bake for 35-40 minutes.  Remove from oven.

Over medium heat, melt the butter.  Add onion and cook until caramelized.  Add cauliflower and zucchini, stirring often and cooking until all the water from the zucchini is evaporated and the butter begins to brown and caramelize into perfection.  Add salt and pepper.

Serve meatballs atop your paleo-ifed, grated, minced, “riced” veggies.

No sauce needed.  Let the buttery deliciousness of the Kerrygold do the trick.

I had this for breakfast.  It was A.M.A.Z.I.N.G.