BEEF & BEET MEATBALLS

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4# 80/20 grass-fed ground beef

1# Red beets

2 Tbsp. Kosher salt

1 Tbsp. Mild chili powder

1 tsp. Spicy chili powder

1 tsp. Sichuan peppercorn, ground

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A unique twist on a classic. The addition of beet and Sichuan pepper into these meatballs makes for a delightful eating experience. Sichuan peppercorn creates that zingy sensation on the palate, and the beet adds an earthy and slightly sweet finish.

Preheat oven to 350°F. Season the beets with olive oil, salt and pepper and place them in a roasting pan covered in foil. Cook the beets until tender. Depending on size this will take anywhere from 20 minutes to an hour. Once the beets are out of the over, turn the heat up to 400°F.

Once the beets are cooked but still warm, peel the skin off by rubbing it with paper towel. The steam will allow the skin to come right off.

Shred the cooked beet with a cheese grater on the smallest size.

Mix the shredded beet with the ground beef, spices, and salt until well combined.

Before you form your meatballs, test the seasoning by panfrying a small tablespoon of your mixture. Season with more salt and spices if desired. Next, form all of your mixture into one and a half inch balls and place on a cookie sheet (close but not too crowded).

Roast meatballs at 400°F for 10-15 minutes, until cooked through.

Serve as an appetizer with your favorite dip, or to make a tasty sauce, remove the meatballs from the sheet tray or pan. Deglaze the roasting pan or tray with one cup dry red wine, and ½ cup soy sauce. Reduce the liquid by half. Use a cornstarch slurry to thicken (to make the slurry, combine one part cornstarch with two parts water and whisk until smooth). Add one teaspoon at a time to your sauce, whisking to incorporate. Toss the meatballs in the sauce and enjoy!