I’m having a love affair…with a cookbook. Yes, a cookbook. I ran into a friend while shopping at Trader Joe’s the other day (another love affair and another story for another day) and she mentioned the new Hemsley Hemsley cookbook Good + Simple and that she has been cooking up a storm from it. As someone that should rightly be in Cookbooks Anonymous for my cookbook obsession, I immediately looked it up on Amazon, perused the reviews and one-click later it was ordered and delivered to my door in less than 48 hours. Gotta love Amazon.
The premise of the book is that “food should be good for you, it should be delicious and nutritious, and it should be simple and sustainable.” Amen to that. Bonus? All the recipes are gluten, grain and refined sugar free. As I flipped through the pages trying to figure out where to start, this recipe for Mexican Beef & Carrot Meatballs caught my eye. Hello?! Meatballs that can be dipped in guacamole?! You’ve gotta make these…
Mexican Beef & Carrot Meatballs/Burgers
1 lb ground grass-fed beef
2 large carrots, grated
1 large onion, finely diced (I did a 1/2 and thought it was plenty)
3 garlic cloves, finely diced
1 large handful of cilantro or parsley, leaves & stalks finely chopped (if you are going Mexican, you gotta go with cilantro unless you are one of those strange people who hates cilantro)
1 1/2 teaspoons ground cumin
2 teaspoons sweet paprika (I used smoked & it was fine)
2 tablespoons chopped pickled jalepenos or 1/4 teaspoon chili powder
1 teaspoon dried oregano
1 egg, lightly beaten
sea salt & black pepper to season
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Place all ingredients in a bowl and mix by hand, seasoning with salt and pepper.
- Roll into meatballs or form into burgers.
- Place on the prepared baking tray, spaced apart, and bake meatballs for 20 minutes and burgers for 30 minutes or until cooked through. Serve
We served this with a simple cabbage slaw salad and guacamole for dipping but the possibilities are endless.