• 1/2-lb. Tallgrass Beef ground beef, or Free-Range Chicken
• 1 small carrot, finely grated
• 1 tbsp. cheese, grated
• 1 tsp. brewer’s yeast
• 1 tsp. dried catnip
• 1/2 cup whole wheat bread crumbs
• 1 egg, beaten
• 1 tbsp. tomato paste
Preheat oven to 350°. In a medium sized bowl, combine the meat, carrot, cheese, brewer’s yeast, catnip and bread crumbs. Add the egg and tomato paste and mix well. Using your hands, roll the mixture into walnut – sized meatballs and place on a lightly greased cookie sheet. Bake for about 15 minutes until the meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator. These freeze well.
Yields 24 meatballs.
Recipe courtesy of CDKitchen.com.