Lamb (or Beef) & Beet Curry Meatballs
by the wonderful Andrea Bemis
This has become a staple in our household using grass-fed, Utah beef from our friends at Sunnyside Up Pastures and it's an amazing way to use both beet roots and beet greens. If you're not a huge beet fan, this recipe is an excellent one. Feel free to adjust the spices as you like. We make an extra dipping sauce with tahini and lemon that really brings it all together.
Lamb (or Beef) & Beet Curry Meatballs
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES SERVES: 15-18 meatballs
1 cup chopped raw beets
1 cup loosely packed chopped beet greens
2 cloves of garlic, chopped
1 pound ground lamb
2 teaspoons curry powder
1/2 teaspoon onion powder
1 teaspoon unrefined salt
1 egg, whisked
Yogurt Sauce
1 cup whole milk Greek yogurt
2 teaspoons lemon juice
pinch of unrefined salt
Preparation
Preheat the oven to 375F and set a baking sheet to the side
Add the beets, beet greens and garlic to the bowl of a food processor and pulse until finely chopped.
In a large bowl add the ground lamb along with the chopped beet mixture, curry, onion powder, salt and egg. Mix well with your hands. Form the mixture into uniform size patties/balls on a baking sheet.
Bake in the oven until cooked through, about 20 minutes.
While the meatballs cook prepare the dipping sauce by whisking all the ingredients together with a spoon. Taste for flavor and adjust as necessary.
Serve the meatballs with the yogurt and enjoy!
