Tag Archives: beef
Cafe Sevilla’s Albondigas (Meatballs)
2 tablespoons olive oil
2 cups minced onion, from about 1 large onion
4 ounces roasted garlic, puréed (about 1/3 cup), see Note
About 1/2 cup (3/4 ounce) chopped fresh basil leaves
About 1/2 cup (3/4 ounce) chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon Spanish paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup plain bread crumbs
1 pound ground pork
1 pound ground beef
1 cup grated Manchego or Parmesan cheese
Chopped parsley, for serving
In a sauté pan heated over medium heat, combine the olive oil and onions, cooking the onions until they soften and become translucent, 6 to 8 minutes. Remove from heat and place the onions in a large mixing bowl.
To the bowl, add the roasted garlic, basil, cilantro, oregano, paprika, salt and pepper, stirring to combine. Set the mixture aside until the onion has cooled to room temperature.
To the cooled onion mixture, stir in the eggs and bread crumbs, then the ground pork, beef and cheese, mixing with your hands until uniform and fully combined.
Divide the mixture into 36 meatballs, each about one-fourth cup. The meatballs may be covered and refrigerated at this point up to 3 days before cooking.
To cook the meatballs, heat the oven to 375 degrees. Spread the meatballs out onto foil- or parchment-lined baking sheets, spacing them an inch or so apart for even cooking.
Cook the meatballs until firm and golden and a thermometer inserted reaches 165 degrees, 15 to 20 minutes. Rotate the baking sheets halfway through cooking for even heating and coloring. Serve garnished with parsley.
There is now great concern over the overuse of antibiotics on animals such as pork, beef, and chicken also Turkey.
Today, most meat sold in the US (beef, pork, chicken, turkey, etc.) is raised in a CAFO.
It’s a corporate-controlled system characterized by large-scale, centralized, low profit-margin production, processing, and distribution systems, built around efficiency — producing more for less.
There has been an emergence of methicillin-resistant staphylococcus aureus (LA-MRSA) which has been affecting babies and other diseases in adult humans
In other words to be safe it may need you to change your shopping habits when buying food products for your family especially if you are pregnant.
Organic, grass-fed, and finished meat that is humanely raised and butchered is really about the only type of meat that is healthy to eat.
So when looking for antibiotic-free meat, it’s best to familiarize yourself with the various labels currently in use, as some are useful, while others can be downright deceptive
If you go to The FoodRoutes site “Find Good Food” map can help you connect with local farmers to find the freshest, tastiest food possible. On their interactive map, you can find a listing for local farmers, CSA’s, and markets near you.
This is a chart from the site of Dr Mercola