If you need a quick protein to have on hand throughout the week, these gyro meatballs do the trick. Enjoy with sprouted rice, sourdough, cassava tortillas or roasted potatoes.
Ingredients: 1 lb grass-fed ground lamb (or bison, beef, chicken or turkey) + 1 tsp dried marjoram + 1/2 tsp dried rosemary + 1 tsp dried oregano + 2 tsp minced garlic + 1/2 tsp onion powder (or 2-3 tbsp minced onion) + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp cayenne pepper 1/2 tsp cumin (if your meat is tough, feel free to add an egg yolk - a whole egg will make the mixture too runny and would require a binder)
Instructions: Heat a little bit of grass-fed butter over the stove and brown the meatballs on each side. Serve on a bed of sprouted rice with red onion, bell pepper, tomato, cucumber, arugula, & tzatziki sauce or EVOO.
To store the meatballs, place in a vacuum sealed glass container and store in the fridge. The meatballs will stay fresh for three days, but if you have any remaining after that time period, they will freeze well for about a month.
