There’s a lot of debate in nutrition about whether beef and meat are good for you. Many of my clients ask if I eat meat and many people I just meet assume I am vegetarian. In an attempt to improve my nutrition and omega fat consumption, I created this Easy Baked Meatballs with Tomato Basil & Onion.
Beef also contains a lot of omega 3 fatty acids. The omega 3 comes from healthy, rich grass that cows eat. We cannot receive these fatty acids by eating grass on our own because we cannot digest it. When the cows eat the grass, their four stomachs break down these omega fats and it gets stored into their tissue.
Cows also have omega 9 fatty acids in their tissue. This is typically known as the “inflammatory” fat. However, both types lie on the same cascade for reducing inflammation and it is important to have both in the diet. When cows are eating corn or feed that does not nourish their bodies with the omega 3, their tissue contains only omega 9 fats which can increase inflammation and pain across the consumer’s body.
When we take anti-inflammatory drugs, we are blocking part of the cascade that takes up the omega 9 cascade. When we do this, we cannot properly eliminate inflammation and we risk high influx of antibodies and immune cells to help take care of any foreign invaders or free radicals.
Just like when the cow eats the grass and its tissue becomes rich in omega 3 fats, our body will experience a similar change in tissue and fat composition. Our body needs that balance of omega 3 & 9 for anti-inflammatory benefits. I eat beef because I have a harder time sourcing quality fish, whereas I am located near 4 local farms. I can visibly see that the cows are happy and treated well. I feel healthier eating this beef than poor quality fish- which is typically the “go-to” for omega 3 fats.
If you cannot source high quality beef, it is not in your best interest to consume on a regular basis. I created this Easy Baked Meatballs with Tomato Basil & Onion recipe because it is a regular meal prep item in my house. I often have leftovers stored in the freezer which lasts up to a month.
Looking for some alternatives to bread crumbs for this recipe? I use gluten free bread for this recipe but if you need something grain free or more nutrient dense, download my FREE pantry toolkit: www.truebalancebasics.com/pantry
- 1 lb ground beef
- 1 egg
- 1 piece bread crumbled up
- 1 tbsp nutritional yeast
- 1 tbsp tomato sauce or 1 tsp tomato paste
- 1 pinch basil and oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp dried onion flakes or increase onion powder
- 1/4 tsp Salt
- 1 tbsp balsamic
- Use hands and mash meat very well until all ingredients incorporated.
- Make into even 2 inch size balls and place 1-2 inches apart
- Bake 350 for 20-40 min or until the top is lightly browned on top and the meatballs are slightly smaller- don’t overcook!
If you use parchment paper then there will be extra fats/proteins that stick to the balls which can look slightly unappetizing to some.