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14 oz Grass fed ground beef
14 oz riced kale & red cabbage (or veg of choice)
1 TBSP Egg White
1 TBSP garlic powder
1 tsp onion powder
2-3 TBSP spicy brown mustard
4 TBSP sugar free ketchup (click to shop)
4 Grissini bread sticks
1 TBSP dried basil
1 TBSP dried oregano
1 TBSP dried parsley
salt & pepper
Let beef come to room temp.
Whiz 4 breadsticks into crumbs in a food processor, set aside in a bowl.
In the same processor grind up a couple of chunks of red cabbage and a kale leaf or two in until “riced” into small bits.
Weigh out 4/3.5 ounce portions of grass fed beef (make note of how many portions you weigh if you make more than 4 and adjust all ingredients accordingly), place each portion in a large mixing bowl.
Add about a cup (for 4 portions if more or less adjust amount) of the riced veg material on top of the meat.
Add egg white (Xanthan gum can work too), sugar free ketchup, spicy brown mustard, granulated garlic, onion powder, basil, oregano, and parsley. Add salt & pepper.
Dump in previously ground bread stick crumbs.
Mix everything together with your hands.
Now set the whole mixture on the scale and weigh, divide by 4, and proceed to measure out 4 equal portions.
Take each portion and roll it into 4 balls and place on a baking sheet lined with parchment paper in a line of 4 balls so each portion is inline.
Bake at 400 degrees 15 mins then check. Pull out and flip over with tongs, bake another 10-15 mins depending upon how crunchy you like the outside.
Adjust portion amounts as needed. I served over zoochetti or zucchini “noodles”, but could also serve with any approved veg, or as a salad topper or even in a soup! Riced cabbage is your forever filling friend 😁