Beef, Meatballs Dog Treats

Curried Beef Sliders


114 pound grass-fed ground beef (labeled 90 percent lean)

1 teaspoon ground fenugreek

14 teaspoon garlic powder

14 teaspoon Celtic sea salt

6 small gluten-free buns, lightly toasted

1 tablespoon coconut oil

Curried Mayonnaise

2 tablespoons organic mayonnaise

12 teaspoon ground fenugreek

12 teaspoon ground turmeric

Mix the ground beef, spices, and salt together and form 6 patties, about 3.3 ounces each. Warm the coconut oil in a skillet over medium-high heat. Add the patties and cook for 3 to 4 minutes on one side; turn and cook for 2 minutes on the opposite side, or until done.

To make curried mayonnaise, mix all the ingredients together in a small bowl. Spread the toasted gluten-free buns with the mayonnaise.

Build the sliders using soft lettuce, tomatoes, and the cooked patties.

Serves 6

Mediterranean Meatballs on a Stick


4 slices of Udi’s, or other gluten-free bread

14 cup chicken broth (no onions)

112 pounds ground grass-fed beef (labeled 90 percent fat)

12 pound ground lamb

1 large egg

1 large bunch fresh flat-leaf parsley, finely chopped

1 teaspoon dried mint

12 teaspoon ground cinnamon

12 teaspoon powdered garlic (optional)

12 teaspoon Celtic sea salt

Preheat the oven to 350 degrees.

In a medium bowl, soak the bread in the chicken broth for a few minutes. Squeeze to remove excess moisture. Place the bread in a large bowl and, using your hands, mix together with the meat, egg, herbs, spices, and salt.

Form the mixture into 15 small balls. Brown the meatballs in a large skillet over medium heat.

Thread 3 meatballs on each skewer and set the skewers on a baking sheet.

Bake until just cooked through, 15 to 20 minutes.

Serve with a yogurt and mint sauce.

Serves 6 to 8

Spiced Stuffed Peppers


6 bell peppers (yellow and green)

114 pounds ( labeled 90 percent lean) ground beef

112 teaspoons coconut oil

1 teaspoon peeled and minced fresh ginger

12 teaspoon ground cinnamon

14 teaspoon ground cloves

23 cup tomato purée

1 tablespoon apple cider vinegar

1 cup overcooked brown rice

Preheat the oven to 350 degrees.

Gently cut the tops off the bell peppers with a knife and set aside. Remove the seeds and membranes. Place the peppers, standing upright, in a shallow casserole dish with a 14 inch of water. Bake for 15 minutes.

Meanwhile, sauté the meat in the coconut oil, along with the ginger, cinnamon, and cloves. When the meat is brown, about 10 minutes, add the tomato purée and vinegar and cook for 5 minutes more. Add the cooked rice.

Remove the peppers from the oven and stuff them with the meat mixture. Place the stuffed peppers in a baking dish with a little coconut oil in the bottom of the dish. Put the pepper caps on top and bake for about 30 minutes, or until the peppers are tender.

Serves 6

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