Posted in ENGLISH, main courses, Recipes

Turkey meatballs with beets

This is a “self-sufficient” dish, meaning it doesn’t require supplementation.
The meatball can be made from other types of meat as well, but turkey is healthier than chicken and easier to digest than pork. Turkey meat is nutritious and low in calories, it contains vitamin B3, B6, B12, zinc and selenium necessary for the thyroid gland to function properly. Beets have blood-forming properties, contain a good amount of folic acid and other vitamins, elements and antioxidants as well. They cleanse the body and have a high glycemic index, which is why if you suffer from an overgrowth of Candida, you should eat them in small amounts and with meat, which balances them out. Caution: beets shouldn’t dye your feces or urine red. I don’t know whether this is a sign of the intestines not being airtight, but it definitely is a symptom of improper digestion. If this happens, you should consider using digestive enzymes.

For the meatballs you’ll need:
– a piece of meat of any size
– onion
– garlic, fresh or dried
– oats (instead of bread, to make the meatballs softer and less dry)
– egg
– spices: salt and pepper
– your favorite herbs, such as basil, thyme or dried vegetables like parsley or kale

For the beets you’ll need:
– olive oil
– salt, pepper, dried garlic and ground caraway seed

1. First, add the oats (around a glass for 1kg [2lbs] of meat) to a bowl and pour hot water over them; let them soak for a quarter or so.
2. Chop the onion into small cubes and stew on a frying pan.
3. Grind the meat in a grinder.
4. Mix the meat, oats, onion and egg together in a bowl and add spices.
5. Form meatballs and place them on a baking tray lined with baking paper.
6. Peel the beets, cut them into pieces, add the olive oil mixed with the spices and lay them out on a baking tray.
7. Bake both for about 40 minutes in 180C [350F].





I like to know WHY. It makes me a conscious creator of my life. Lubię rozumieć DLACZEGO. To sprawia, że mogę mieć wpływ na własne życie.

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